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

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

Ingredients

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

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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