Grilled Tuna with Oregano and Caper Vinaigrette
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
150 ml (⅔ cup) olive oil
4 steaks, 170 g (6 oz each) tuna, skinned
15 ml (1 tbsp) dried oregano
30 ml (2 tbsp) capers
1 lemon, juiced and zest grated
50 ml (¼ cup) fresh parsley, chopped
Salt and freshly ground pepper, to taste
- Remove tuna from refrigerator 15 minutes before beginning.
- Preheat a stove-top grill pan over medium heat. Turn heat to high, add 30 ml / 2 tbsp oil and grill tuna steaks 2 minutes on each side for rare. Cook longer, if desired. Season with salt and pepper.
- In a small saucepan, warm the rest of the oil with the oregano over medium heat for about 2 minutes. Add the capers, lemon zest and lemon juice. Remove pan from heat, add parsley and season with salt and pepper.
- Place tuna steaks on individual plates and spoon the vinaigrette over the top before serving.
Imported on 2011-01-20 20:26:46 — Original ID:2385