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

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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