Italian grilled tuna

Yield: 6 Servings

Measure Ingredient
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
¼ teaspoon Salt
6 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

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