Caper-Rosemary Tuna with Herb Salad

Caper-Rosemary Tuna with Herb Salad
Caper-Rosemary Tuna with Herb Salad
For such a rich fish, tuna is a good team player—it takes well to all kinds of seasoning. Here, I give it some tang by marinating it with lemon juice and zest, onions, capers, rosemary, and the most surprising ingredient: some of the juice from the caper jar. Have fun playing around with the herbs in the salad; just make sure not to toss them with the dressing until you're ready to serve—tender leaves wilt quickly.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 6 servings
Herb Low Cal Backyard BBQ Dinner Lunch Seafood Tuna Summer Grill Grill/Barbecue Healthy Capers Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 cup fresh lemon juice
  • 1 teaspoon fine sea salt
  • 1 teaspoon fresh lemon juice
  • pinch of sugar
  • 2 tablespoons drained capers
  • 1 teaspoon extra-virgin olive oil
  • 6 tablespoons extra-virgin olive oil
  • 2 teaspoons finely minced fresh rosemary
  • large pinch of dried crushed red pepper

PreparationFor tuna: Whisk first 9 ingredients in large bowl. Stir in onion. Transfer mixture to resealable plastic bag. Add tuna and seal bag, releasing any excess air; turn to coat. Let marinate at room temperature 1 hour, turning occasionally. (Alternatively, chill 4 hours, turning occasionally, then allow to return to room temperature before continuing.) For salad: Mix parsley and other herbs in large bowl. Sprinkle with salt and pepper. Cover and chill while preparing fish. Prepare barbecue (high heat). Brush grill rack with oil. Remove tuna from bag, scraping excess marinade back into bag. Grill until grill marks appear but tuna is still rare in centers, 2 to 3 minutes per side. Transfer to plate. Pour marinade into small saucepan. Bring just to simmer. Drizzle 1 teaspoon oil and lemon juice over herb salad; toss to coat. Place 1 tuna steak on each plate. Spoon warm marinade over. Divide herb salad among plates. Per serving: 328 calories, 16g fat (2g saturated),76mg cholesterol, 666mg sodium, 5g carbohydrates, 2g fiber, 40g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

PreparationFor tuna: Whisk first 9 ingredients in large bowl. Stir in onion. Transfer mixture to resealable plastic bag. Add tuna and seal bag, releasing any excess air; turn to coat. Let marinate at room temperature 1 hour, turning occasionally. (Alternatively, chill 4 hours, turning occasionally, then allow to return to room temperature before continuing.) For salad: Mix parsley and other herbs in large bowl. Sprinkle with salt and pepper. Cover and chill while preparing fish. Prepare barbecue (high heat). Brush grill rack with oil. Remove tuna from bag, scraping excess marinade back into bag. Grill until grill marks appear but tuna is still rare in centers, 2 to 3 minutes per side. Transfer to plate. Pour marinade into small saucepan. Bring just to simmer. Drizzle 1 teaspoon oil and lemon juice over herb salad; toss to coat. Place 1 tuna steak on each plate. Spoon warm marinade over. Divide herb salad among plates. Per serving: 328 calories, 16g fat (2g saturated),76mg cholesterol, 666mg sodium, 5g carbohydrates, 2g fiber, 40g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

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