• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B6, B9, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Extra virgin olive oil

  2. 1/2 cup 46g / 1.6oz Minced parsley

  3. 1/2 cup 73g / 2.6oz Jarred marinated roasted peppers - drained and diced

  4. 1/2 cup 118ml Thinly sliced scallions

  5. 1/4 cup 59ml Fresh lemon juice

  6. 2 tablespoons 30ml Capers - drained

  7. 2 tablespoons 30ml Minced fresh oregano - or 2 teaspoons 10ml Dried oregano

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 6 Tuna steaks - about 3/4 inch thick

  10. 1/8 teaspoon 0.6ml Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 2 tbsp. lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set aside.

  2. Place tuna in a single layer in a glass baking dish. Drizzle remaining 1/4 cup olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coat both sides. Cover with plastic wrap and marinate at room temperature 30 minutes.

  3. Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coals. Reheat sauce by placing saucepan on side of grill. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak.


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