These tuna steaks are grilled up hot and fast and served with a fantastic roasted pepper sauce. Watch the tuna very closely while it grills. You will want to take it off the moment it's cooked through the middle and not a second later.
- 6 8-ounce/225 g tuna steaks
- 3/4 cup/180 mL olive oil
- 1/2 cup/120 mL parsley, minced
- 1/2 cup/120 mL marinated roasted peppers
- 1/2 cup/120 mL scallions, sliced thinly
- 1/4 cup/60 mL lemon juice
- 2 tablespoons/30 mL capers
- 2 tablespoons/30 mL fresh oregano, minced or 2 teaspoons/10 mL dried oregano
- salt and pepper to taste
Combine 1/2 cup/120 mL olive oil with parsley, roasted peppers, scallions, 2 tablespoons/30 mL lemon juice, oregano, salt and pepper in a saucepan. Simmer over low temperature while stirring until completely mixed. Remove from heat and set aside and let cool for 5 minutes. Place sauce into a blender and blend until smooth. Place sauce back into saucepan, add capers, and keep warm.
Coat tuna steaks with remaining olive oil and lemon juice.
Cover and let sit for 30 minutes. Preheat grill as hot as you can get it. Season steaks with a little salt and black pepper. Place tuna steaks on an oiled grill grade and cook for about 4 to 5 minutes per side or until done. Tuna steaks are done then the meat is opaque through the middle. Do not over cook tuna. Serve with roasted pepper sauce spooned over top.
|Nutritional Guidelines (per serving)|
|Total Fat||38 g|
|Saturated Fat||7 g|
|Unsaturated Fat||23 g|
|Dietary Fiber||2 g|