Grilled Tuna with Oregano and Caper Vinaigrette

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

150 ml (⅔ cup) olive oil
4 steaks, 170 g (6 oz each) tuna, skinned
15 ml (1 tbsp) dried oregano
30 ml (2 tbsp) capers
1 lemon, juiced and zest grated
50 ml (¼ cup) fresh parsley, chopped
Salt and freshly ground pepper, to taste

Directions

  1. Remove tuna from refrigerator 15 minutes before beginning.
  2. Preheat a stove-top grill pan over medium heat. Turn heat to high, add 30 ml / 2 tbsp oil and grill tuna steaks 2 minutes on each side for rare. Cook longer, if desired. Season with salt and pepper.
  3. In a small saucepan, warm the rest of the oil with the oregano over medium heat for about 2 minutes. Add the capers, lemon zest and lemon juice. Remove pan from heat, add parsley and season with salt and pepper.
  4. Place tuna steaks on individual plates and spoon the vinaigrette over the top before serving.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2385