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Ingredients
6 (8 oz) Tuna steaks, 3/4-inch thick
3/4 Cup extra virgin olive oil
1/2 Cup parsley, minced
1/2 (7 oz) Jar roasted red peppers, drained & diced
1/2 Cup scallions, thinly sliced
1/4 Cup fresh lemon juice
2 Tablespoons capers, drained
2 Tablespoons fresh oregano, minced
Or
2 Teaspoons dried oregano
1/4 Teaspoon salt
1/8 Teaspoon freshly ground pepper
Instructions
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� 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.