Mediterranean Grilled Tuna Steaks

Mediterranean Grilled Tuna Steaks

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds small red potatoes, sliced ½ inch thick

  • Salt

  • ½

    cup sun-dried tomatoes in oil, drained

  • cup extra-virgin olive oil (EVOO), plus more for drizzling

  • Four

    6-ounce tuna steaks

  • 2

    tablespoons finely chopped rosemary

  • Juice of 1 lemon, plus 2 teaspoons grated peel

  • Pepper

  • 2

    teaspoons anchovy paste

  • 1

    clove garlic, finely chopped

  • ½

    red onion, chopped

  • 3

    ribs celery, finely chopped

  • ½

    cup large green olives, pitted and chopped

  • 3

    tablespoons capers

  • ½

    cup flat-leaf parsley, chopped

Directions

1.In a large saucepan, add the potatoes and cold water to cover. Bring to a boil, add salt and cook the potatoes until just tender, 12 to 15 minutes. Drain and return to the saucepan. 2.Meanwhile, in a small bowl, ladle potato cooking water over the sun-dried tomatoes. Let soak for 10 minutes; drain and thinly slice. 3.Preheat a grill or grill pan to medium-high. Drizzle EVOO over the tuna, sprinkle with the rosemary and lemon peel and season with salt and pepper. In a large bowl, whisk together the 1/3 cup EVOO, lemon juice, anchovy paste and garlic. Toss with the potatoes, sun-dried tomatoes, red onion, celery, olives, capers and parsley. 4.Grill the tuna for 3 minutes on each side for medium-rare. Serve with the potato salad.


Nutrition

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