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

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

Ingredients

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

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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