Mediterranean Grilled Tuna Steaks

By chefjaci

Ingredients

• 2 pounds small red potatoes, sliced 1/2 inch thick
• Salt
• 1/2 cup sun-dried tomatoes in oil, drained
• 1/3 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
• 1/2 red onion, chopped
• 3 ribs celery, finely chopped
• 1/2 cup large green olives, pitted and chopped
• 3 tablespoons capers
• 1/2 cup flat-leaf parsley, chopped

Details

Servings 4

Preparation

Step 1

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.