| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Tuna |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Extra virgin olive oil |
| 1/2 |
c |
Minced parsley |
| 1/2 |
c |
Jarred marinated roasted peppers, drained and diced |
| 1/2 |
c |
Thinly sliced scallions |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
tb |
Capers, drained |
| 2 |
tb |
Minced fresh oregano, or |
| 2 |
ts |
Dried oregano |
| 1/4 |
ts |
Salt |
| 6 |
|
8-oz tuna steaks, about 3/4 inch thick |
| 1/8 |
ts |
Freshly ground pepper |
INSTRUCTIONS
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.
Recipe by: 365 BBQ recipes, p. 102 (#172) Posted to MC-Recipe Digest V1
#602 by Diana Stephens <mdstephe@ix.netcom.com> on May 8, 1997
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”