INGREDIENTS:
In a medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 1 tablespoon lemon juice, capers, oregano, and salt. Simmer over low heat for 5 minutes, stirring occasionally to blend flavors. Remove from heat and set aside.
Arrange a single layer of tuna in a glass baking dish. Drizzle remaining 1/4 cup olive oil and 2 tablespoons lemon juice over fish. Season with pepper. Turn to coat both sides. Cover and marinate at room temperature for 30 minutes.
Prepare grill. Place fish on an oiled rack set 4 to 6 inches from coals. Reheat sauce. Grill tuna, turning once, until opaque throughout but still moist (about 8 to 10 minutes). Spoon sauce over each steak and serve.
SERVES: 6
- 6 (8-ounce) tuna steaks, 3/4-inch thick
- 3/4 cup extra virgin olive oil
- 1/2 cup minced parsley
- 1/2 (7-ounce) jar roasted red peppers, drained and diced
- 1/2 cup thinly sliced scallions
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons minced fresh oregano or 2 teaspoons dried
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
In a medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 1 tablespoon lemon juice, capers, oregano, and salt. Simmer over low heat for 5 minutes, stirring occasionally to blend flavors. Remove from heat and set aside.
Arrange a single layer of tuna in a glass baking dish. Drizzle remaining 1/4 cup olive oil and 2 tablespoons lemon juice over fish. Season with pepper. Turn to coat both sides. Cover and marinate at room temperature for 30 minutes.
Prepare grill. Place fish on an oiled rack set 4 to 6 inches from coals. Reheat sauce. Grill tuna, turning once, until opaque throughout but still moist (about 8 to 10 minutes). Spoon sauce over each steak and serve.
SERVES: 6
