Italian Grilled Tuna
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
olive oil, extra-virgin
|
|
| ½ | cup |
parsley leaves
minced |
|
| ½ | cup |
roasted red bell peppers
drained, diced |
|
| ½ | cup |
scallions, spring or green onions
thin sliced |
|
| ¼ | cup |
lemon juice
fresh |
|
| 2 | tablespoons |
capers
drained |
|
| 2 | tablespoons |
oregano
fresh |
*
|
| 2 | teaspoons |
oregano
dried |
|
| ¼ | teaspoon |
salt
|
|
| 6 | each |
tuna steaks
|
*
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
olive oil, extra-virgin
|
|
| 118 | ml |
parsley leaves
minced |
|
| 118 | ml |
roasted red bell peppers
drained, diced |
|
| 118 | ml |
scallions, spring or green onions
thin sliced |
|
| 59 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
capers
drained |
|
| 3E+1 | ml |
oregano
fresh |
*
|
| 1E+1 | ml |
oregano
dried |
|
| 1.3 | ml |
salt
|
|
| 6 | each |
tuna steaks
|
*
|
| 0.6 | ml |
black pepper
freshly ground |
|
Directions
- In medium saucepan, combine ½ cup olive oil with parsley, lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set asi de.
- Place tuna in a single layer in a glass baking dish . Drizzle remaining ¼ cup up olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coa teaspoon both sides. Cover with plastic wrap and marinate at room temperature 30 minut es.
- Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coal s. 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.
