Caper-Rosemary Tuna with Herb Salad

Name: Caper-Rosemary Tuna with Herb Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms 1-inch-thick tuna steaks; 118 milliliters (loosely packed) assorted fresh herb leaves (such as tarragon, chervil, oregano, celery leaves, and marjoram); 2 Tbsps drained capers; 4 teaspoons liquid from capers in jar; 2 teaspoons finely minced fresh rosemary; 1 teaspoon fresh lemon juice; 4 teaspoons finely grated lemon peel; 1 teaspoon extra-virgin olive oil; 1 small onion, quartered through core, thinly sliced crosswise (1 scant cup); 473 milliliters (loosely packed) fresh Italian parsley leaves; 1 pinch Large of dried crushed red pepper; 1 teaspoon fine sea salt; 1 pinch Pinch of sugar

You can never have too many main course recipes, so give Caper-Rosemary Tuna with Herb Salad a try. This gluten free, dairy free, and pescatarian recipe serves 6. One serving contains 268 calories, 41g of protein, and 9g of fat. Head to the store and pick up tuna steaks, liquid from capers in jar, onion, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Whisk first 9 ingredients in large bowl.Stir in onion.

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Onion

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Whisk

Bowl

Transfer mixture to resealableplastic bag.

Add tuna and seal bag, releasingany excess air; turn to coat.

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Tuna

Let marinate at room temperature 1 hour, turningoccasionally. (Alternatively, chill 4 hours,turning occasionally, then allow to return toroom temperature before continuing.)

Mix parsley and other herbsin large bowl.

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Parsley

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Bowl

Sprinkle with salt and pepper.Cover and chill while preparing fish.

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Salt And Pepper

Fish

Prepare barbecue (high heat).

Brush grillrack with oil.

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Cooking Oil

Remove tuna from bag, scrapingexcess marinade back into bag. Grill until grillmarks appear but tuna is still rare in centers,2 to 3 minutes per side.

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Marinade

Tuna

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Grill

Transfer to plate.

Pour marinade into small saucepan.Bring just to simmer.

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Marinade

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Sauce Pan

Drizzle 1 teaspoon oil and lemon juiceover herb salad; toss to coat.

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Lemon

Cooking Oil

Place 1 tunasteak on each plate. Spoon warm marinadeover. Divide herb salad among plates.

Per serving: 328 calories, 16g fat (2g saturated),76mg cholesterol, 666mg sodium, 5g carbohydrates, 2g fiber, 40g protein

Nutrition Data

See Nutrition Data's complete analysis of this recipe ›

Equipment

Ingredients

Servings:

1kilograms

1-inch-thick tuna steaks 118milliliters

(loosely packed) assorted fresh herb leaves (such as tarragon, chervil, oregano, celery leaves, and marjoram)2Tbsps

drained capers 4teaspoons

liquid from capers in jar 2teaspoons

finely minced fresh rosemary 1teaspoon

fresh lemon juice 4teaspoons

finely grated lemon peel 1teaspoon

extra-virgin olive oil 1small

onion, quartered through core, thinly sliced crosswise (1 scant cup)473milliliters

(loosely packed) fresh Italian parsley leaves 1pinch

Large of dried crushed red pepper 1teaspoon

fine sea salt 1pinch

Pinch of sugar

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna can be paired with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.