makes 4-6 servings

1 c. (250 mL) pitted Kalamata olives*
1 c. (250 mL) large green Sicilian olives*
1 Tbsp. (15 mL) anchovy paste**
3 Tbsp. (45 mL) drained capers
Grated peel and juice of 1 lemon
5 sun-dried tomatoes, drained of oil
2 tsp. (10 mL) chopped fresh thyme
3 Tbsp. (45 mL) chopped fresh basil
Coarse black pepper
3 Tbsp. (45 mL) extra-virgin olive oil
1 yellow bell pepper, seeded, cut in small chunks
1 red bell pepper, seeded, cut in small chunks
1-1/2 lbs. (750 g) fresh tuna, cut in 1" (2.5 cm) chunks ***

*Available in tubs in the deli section.
**Available refrigerated in tubes in the fish department.
***Any firm fish can be substituted.

Place all the ingredients except the peppers and tuna in a food processor and process until minced and well-combined. Remove about 1/3 of the mixture to a small bowl; cover and reserve to use on pasta later. Place remaining tapenade in a large bowl. Add pepper chunks and tuna.  Toss to coat all pieces well. Cover and marinate at room temperature for 1 hour. Or refrigerate for 2 hours. Place about 8 wooden skewers in a shallow container of water for 1/2 hour. (Omit this step if using metal skewers.) Preheat the barbecue to high or preheat the broiler. Thread the skewers, alternating pieces of pepper and tuna. Do not cram the pieces together. Brush extra tapenade over the pieces. Grill or broil about 3 minutes each side – the tuna pieces should still be “rare” inside.  Do not overcook the tuna. Brush remaining tapenade on the skewers as you cook. Discard any remaining marinade after cooking is complete. While skewers are cooking, cook 4 portions of tagliatelle or linguine in salted boiling water and drain well. Toss with reserved olive tapenade mixture. Serve the skewers on top of the pasta with a crisp salad, grilled vegetables and hot bread.

Calories: 317; Protein 36.2 g; Carbohydrate 5.4 g;
Fibre 1 g; Fat 16.2 g/serving

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