Caper-Rosemary Tuna With Herb Salad Recipe

Name: Caper-Rosemary Tuna With Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
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.)
2
Mix parsley and other herbs in large bowl. Sprinkle with salt and pepper. Cover and chill while preparing fish.
3
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.
4
Pour marinade into small saucepan. Bring just to simmer.
5
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.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, 1/4 cup fresh lemon juice, 2 tablespoons drained capers, 4 teaspoons liquid from capers in jar, and more.

Yes, Caper-Rosemary Tuna With Herb Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caper-Rosemary Tuna With Herb Salad

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