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 \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