Yield: 16 servings. TAPENADE: 8 oz. artichoke hearts, chopped 3 oz. kalamata olives, chopped 2-1/2 oz. green olives, chopped 4 oz. red onion, cut in small dice 4 Tbsp. basil chiffonade, very thin strips 2 Tbsp. parsley, chopped 1/2 tsp. black pepper, ground 4 Tbsp. balsamic vinegar 2 tsp. olive oil * * * 40 oz. Simplot Flame Roasted Peppers & Onions 48 oz. ahi tuna fillets, 1" thick, 3 oz. each 6-1/2 Tbsp. McCormick Montreal Steak Seasoning 4 Tbsp. lemon zest 16 ciabatta bread, 3-1/2 ...
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