Caper-Rosemary Tuna

Adapted from: Bon Appetit, August 2008                      Servings: 6

Category: Entrees-Fish                                                    Prep time: 30 minutes



6 Tablespoons olive oil                                                ¼ cup fresh lemon juice

2 Tablespoons drained capers                                    4 teaspoons liquid from capers in jar

4 teaspoons finely grated lemon peel                         2 teaspoons finely minced fresh rosemary

1 teaspoon fine sea salt                                              Large pinch of dried crushed red pepper

Pinch of sugar                                                             6  6-7 oz 1 inch thick tuna steaks

1 small onion, quartered through core,

thinly sliced crosswise



Whisk first 9 ingredients in large bowl. Stir in onion. Transfer mixture to resealable plastic bag. Add tuna and seal bag, releasing and excess air; turn to coat. Let marinate at room temperature 1 hour, turning occasionally. (Alternatively, chill 4 hours, turning occasionally, then allow to return to room temperature before continuing.)

Prepare barbecue (high heat). Brush grill rack with oil. Remove tuna from bag, scraping excess marinade back into bag. Grill until grill marks appear but tuna is still rare in centers, 2-3 minutes per side. Transfer to plate.

Pour marinade into small saucepan. Bring just to simmer. Place 1 tuna steak on each plate. Spoon warm marinade over.


Nutritional Facts Per Servings

Serving Size: 7.4 oz

Sugar:Fiber =

Mono:Sat =

Calories: 372

Carbohydrates (g): 3

Fat (g): 22

Cholesterol (mg): 64

Protein (g): 40

Sodium (mg): 504

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