CAPER-ROSEMARY TUNA WITH HERB SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Caper-Rosemary Tuna with Herb Salad image

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.

Provided by Dorie Greenspan

Categories     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

Yield 6 servings

Number Of Ingredients 17

Tuna:
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons drained capers
4 teaspoons liquid from capers in jar
4 teaspoons finely grated lemon peel
2 teaspoons finely minced fresh rosemary
1 teaspoon fine sea salt
Large pinch of dried crushed red pepper
Pinch of sugar
1 small onion, quartered through core, thinly sliced crosswise (1 scant cup)
6 6-to 7-ounce 1-inch-thick tuna steaks
Salad:
2 cups (loosely packed) fresh Italian parsley leaves
1/2 cup (loosely packed) assorted fresh herb leaves (such as tarragon, chervil, oregano, celery leaves, and marjoram)
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon juice

Steps:

  • For 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.

There are no comments yet!