|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 the 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 grate and cook for about 4 to 5 minutes per side or until done. Tuna steaks are done when the meat is opaque through the middle. Do not overcook tuna.
Serve with roasted pepper sauce spooned over top.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.