Grilled Tuna over Lemon-Mint Barley Salad

Grilled Tuna over Lemon-Mint Barley Salad
Photo by Oxmoor House

Ingredients

  • 1 cup uncooked pearl barley
  • ½ teaspoon crushed red pepper
  • 2 tablespoons capers
  • ¾ cup chopped green onions
  • Cooking spray
  • 2 cups chopped tomato
  • ¾ teaspoon salt, divided
  • + 21 more ingredients
    • 1 teaspoon grated lemon rind
    • 2 cups chopped tomato
    • Cooking spray
    • ¾ cup finely chopped fresh mint, divided
    • 3 tablespoons plus 1 teaspoon fresh lemon juice, divided
    • 4 (6-ounce) Yellowfin tuna steaks
    • 1 cup uncooked pearl barley
    • 2 ¼ cups water
    • 3 tablespoons plus 1 teaspoon fresh lemon juice, divided
    • 2 tablespoons capers
    • ¾ cup finely chopped fresh mint, divided
    • 1 tablespoon extravirgin olive oil
    • 1 teaspoon grated lemon rind
    • 2 tablespoons chopped pitted kalamata olives
    • 1 tablespoon extravirgin olive oil
    • ½ teaspoon crushed red pepper
    • 3 garlic cloves, minced
    • ¾ cup chopped green onions
    • 4 (6-ounce) Yellowfin tuna steaks
    • 3 garlic cloves, minced
    • 2 ¼ cups water

Combine 1/2 cup mint, lemon rind, 4 teaspoons lemon juice, 1/4 teaspoon salt, pepper, and garlic in a shallow dish; add tuna, turning to coat. Cover and refrigerate 30 minutes. Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simme...

View full recipe at My Recipes

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