Tuna-Marjoram Salad With Anchovy&caper Vinaigrette

Name: Tuna-Marjoram Salad With Anchovy&caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup marjoram leaves; 6 tablespoons olive oil; salt & pepper; 4 anchovy fillets; ⅓ cup parsley (chopped); 3 tablespoons capers; 2 garlic cloves; 1 teaspoon Dijon mustard; 6 tablespoons lemon juice (2 lemons); ¼ cup olive oil; 24 ounces tuna steaks (3/4 inch thick); 2 large red onions (1/2 inch slices)

Servings: persons

½ cup marjoram leaves
6 tablespoons olive oil
salt & pepper
4 anchovy fillets
⅓ cup parsley (chopped)
3 tablespoons capers
2 garlic cloves
1 teaspoon Dijon mustard
6 tablespoons lemon juice (2 lemons)
¼ cup olive oil
24 ounces tuna steaks (3/4 inch thick)
2 large red onions (1/2 inch slices)

1
1.
2
Stir 8 cups fresh water in pot; add 1?2 cup marjoram sprigs and 1 tablespoon of the olive oil.
3
Bring to boiling; reduce heat.
4
Simmer, covered, about 2 hours or until tender.
5
Drain, discarding marjoram sprigs.
6
Cool slightly.
7
2.
8
In a small bowl mash anchovy fillets with a fork.
9
Add parsley, capers, garlic, and mustard; mix thoroughly.
10
Stir in 2 tablespoons of the lemon juice.
11
Add the 1/4 cup olive oil, whisking to combine ingredients.
12
Season to taste with salt.
13
Set aside.
14
3.
15
Brush the tuna and onion slices with remaining 1 tablespoon olive oil; sprinkle lightly with salt and pepper.
16
Grill fish and onion on rack of uncovered grill directly over medium coals for 4 minutes.
17
Turn and grill 4 to 5 minutes more or until tuna is slightly pink in center and onion is tender.
18
(Or arrange the tuna and onion on unheated rack of broiler pan.
19
Broil 3 to 4 inches from heat for 10 minutes or until tuna is slightly pink in center and onion is tender, turning once).
20
4.
21
To serve, spoon beans onto 6 serving plates.
22
Drizzle beans with remaining 4 tablespoons lemon juice.
23
Place a fish fillet on each plate.
24
Drizzle each serving with anchovy mixture.
25
Serve with red onion slices.
26
Sprinkle with additional marjoram sprigs.
27
*Test Kitchen Tip: Skinless salmon fillets can be used in place of tuna steaks.
28
Salmon will be done when it flakes easily with a fork.

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: ½ cup marjoram leaves, 6 tablespoons olive oil, salt & pepper, 4 anchovy fillets, and more.

Yes, Tuna-Marjoram Salad With Anchovy&caper Vinaigrette 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.

That's it — enjoy your meal!