Yield: Yields a generous 1 cup relish.
Servings: 4-6
This Mediterranean-inspired relish pairs nicely with most grilled fish, so if tuna isn’t your favorite, substitute salmon, halibut, or swordfish steaks. For a shortcut, pulse the tomatoes and olives a few times in a food processor and then add the remaining ingredients and pulse to combine.
Make Ahead Tips
You can make the relish up to 2 days ahead, which will allow the flavors to marry.
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This was outstanding. Did it with halibut as my lovely bride is not a huge fan of tuna and halibut has been excellent here in Washington this summer. Did not have enough lemon juice in the house so a couple of splashes of a really good olive oil did a nice job with bringing everything together. Had no problem with saltiness with the halibut and we never add salt to anything.
This was outstanding. Did it with halibut as my lovely bride is not a huge fan of tuna and halibut has been excellent here in Washington this summer. Did not have enough lemon juice in the house so a couple of splashes of a really good olive oil did a nice job with bringing everything together. Had no problem with saltiness with the halibut and we never add salt to anything.
The relish by itself is delicious. Although, I found that it overwhelmed the taste of tuna. I make the relish by itself and serve it as a bruschetta appetizer.
This is a simple way to prepare tuna, but adds a lot. Watch the salt--mine was very salty, so I'm glad I didn't salt the tuna before grilling. Easy but sophisticated enough for company. Anneg
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