Grilled Tuna with Sun-Dried Tomato, Olive & Caper Relish

Grilled Tuna with Sun-Dried Tomato, Olive & Caper Relish
Photo by Scott Phillips

Ingredients

  • 1-½ Tbs. olive oil; more for brushing the grill
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. minced fresh flat-leaf parsley
  • ½ tsp. finely grated orange zest
  • ¼ cup finely chopped oil-cured olives
  • 1 Tbs. chopped capers
  • 1 Tbs. minced shallot
  • + 6 more ingredients
    • 2-½ Tbs. fresh lemon juice
    • 5 Tbs. extra-virgin olive oil
    • ½ cup finely chopped oil-packed sun-dried tomatoes, drained
    • 2 tsp. minced fresh oregano
    • 1 tsp. kosher salt
    • Four to six 1-¼-inch-thick tuna steaks (6 to 8 oz. each)

Combine all the ingredients, seasoning with salt and pepper to taste. (The saltiness of the ingredients in this relish will vary, so make sure to taste before seasoning.)

View full recipe at Fine Cooking

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