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

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

Ingredients

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

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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