Caper-Rosemary Tuna with Herb Salad

Caper-Rosemary Tuna with Herb Salad
Photo by Aya Brackett


  • Large pinch of dried crushed red pepper
  • 2 teaspoons fresh rosemary
  • 2 tablespoons capers
  • 1 teaspoon fine sea salt
  • 4 teaspoons liquid from capers in jar
  • ¼ cup fresh lemon juice
  • 1 teaspoon fresh lemon juice
  • + 8 more ingredients
    • 2 cups (loosely packed) fresh Italian parsley leaves
    • 1 small onion
    • 6 tablespoons extra-virgin olive oil
    • 6 6-to 7-ounce 1-inch-thick tuna steaks
    • 1 teaspoon extra-virgin olive oil
    • Pinch of sugar
    • 2 lemons
    • ½ cup (loosely packed) assorted fresh herb leaves (such as tarragon, chervil, oregano, celery leaves, and marjoram)

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 retu...

View full recipe at Epicurious


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