Yield: 6 Servings
|¾ cup||Extra virgin olive oil|
|½ cup||Minced parsley|
|½ cup||Jarred marinated roasted peppers, drained and diced|
|½ cup||Thinly sliced scallions|
|¼ cup||Fresh lemon juice|
|2 tablespoons||Capers, drained|
|2 tablespoons||Minced fresh oregano, or|
|2 teaspoons||Dried oregano|
|6 \N||8-oz tuna steaks, about 3/4 inch thick|
|⅛ teaspoon||Freshly ground pepper|
1. In medium saucepan, combine ½ 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 ¼ 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.
Recipe by: 365 BBQ recipes, p. 102 (#172) Posted to MC-Recipe Digest V1 #602 by Diana Stephens <mdstephe@...> on May 8, 1997