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; 59 milliliters fresh lemon juice; 1 teaspoon fresh lemon juice; 4 teaspoons finely grated lemon peel; 1 teaspoon extra-virgin olive oil; 6 Tbsps 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

Caper-Rosemary Tuna with Herb Salad is a gluten free, dairy free, and pescatarian main course. This recipe makes 6 servings with 394 calories, 41g of protein, and 23g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. If you have sugar, lemon juice, rosemary, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.

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 resealable plastic bag.

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Ziploc Bags

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

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Tuna

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

Mix parsley and other herbs in large bowl.

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Parsley

Herbs

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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 grill rack with oil.

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Cooking Oil

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Grill

Remove tuna from bag, scraping excess marinade back into bag. Grill until grill marks 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 juice over herb salad; toss to coat.

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Lemon Juice

Cooking Oil

Place 1 tuna steak on each plate. Spoon warm marinade over. Divide herb salad among plates.

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Tuna Steak

Marinade

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

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 59milliliters

fresh lemon juice 1teaspoon

fresh lemon juice 4teaspoons

finely grated lemon peel 1teaspoon

extra-virgin olive oil 6Tbsps

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

Merlot, Pinot Noir, and rosé Wine are my top picks for Tuna. 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 Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.