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Add a photoServings: 8
Ingredients
- 4 x fresh tuna steaks, 1" thick - (8 ounce ea) cut in half
- 1/2 c. fresh lemon juice Grated zest of 1 lemon
- 2 x shallots finely chopped
- 2 tsp nonpareil (small) capers rinsed
- 1/4 c. chopped fresh flat-leaf parsley Salt (optional), to taste Freshly grnd black pepper to taste
Directions
- Rinse tuna steaks and pat dry with paper towels. Arrange steaks in a shallow glass baking dish. In a small bowl, combine lemon juice, lemon zest, shallots, capers, and parsley. Pour over fish, turning tuna to coat. Marinate at room temperature for 15 min or possibly covered in the refrigerator for 1 hour.
- Prepare a ridged cast-iron stove top grill or possibly outdoor grill. Season the tuna with salt (if using) and pepper to taste. For medium-rare, grill tuna about 3 min per side, turning once, till flesh begins to pull apart. For medium cook 2 min more till the flesh flakes when prodded with a fork. Remove to a cutting board to rest.
- Meanwhile in a small saucepan, bring the marinade to a rapid boil. Arrange the tuna steaks on warmed dinner plates and spoon 1 Tbsp. of the marinade over each steak. Serve at once.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 8 servings | |
| Calories 4 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 19mg | 1% |
| Total Carbs 1.32g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.37g | 0% |
| Protein 0.06g | 0% |
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