Caper-Rosemary Tuna with Herb Salad

Ingredients

• 36 ounce tuna steaks 1-inch-thick
• 0.5 cup herb leaves fresh assorted loosely packed () (such as tarragon, chervil, oregano, celery leaves, and marjoram)
• 2 tablespoons capers drained
• 4 teaspoons liquid from capers in jar 
• 2 teaspoons rosemary fresh finely minced
• 1 teaspoon juice of lemon fresh
• 4 teaspoons lemon zest finely grated
• 1 teaspoon olive oil extra-virgin
• 1 small onion thinly sliced quartered (1 scant cup)
• 2 cups parsley leaves fresh italian loosely packed ()
• 1 pinch of pepper dried red crushed
• 1 teaspoon sea salt fine
• 1 pinch sugar 

Equipment

• bowl
• sauce pan
• whisk
• grill

Directions

1. Whisk first 9 ingredients in large bowl.Stir in onion.
2. Transfer mixture to resealableplastic bag.
3. Add tuna and seal bag, releasingany excess air; turn to coat.
4. Let marinate at room temperature 1 hour, turningoccasionally. (Alternatively, chill 4 hours,turning occasionally, then allow to return toroom temperature before continuing.)
5. Mix parsley and other herbsin large bowl.
6. Sprinkle with salt and pepper.Cover and chill while preparing fish.
7. Prepare barbecue (high heat).
8. Brush grillrack with oil.
9. Remove tuna from bag, scrapingexcess marinade back into bag. Grill until grillmarks appear but tuna is still rare in centers,2 to 3 minutes per side.
10. Transfer to plate.
11. Pour marinade into small saucepan.Bring just to simmer.
12. Drizzle 1 teaspoon oil and lemon juiceover herb salad; toss to coat.
13. Place 1 tunasteak on each plate. Spoon warm marinadeover. Divide herb salad among plates.
14. Per serving: 328 calories, 16g fat (2g saturated),76mg cholesterol, 666mg sodium, 5g carbohydrates, 2g fiber, 40g protein
15. Nutrition Data
16. See Nutrition Data's complete analysis of this recipe ›