Grilled Tuna over Lemon-Mint Barley Salad

Ingredients

• 2 tablespoons capers 
• 0.5 teaspoon pepper red crushed
• 1 tablespoon olive oil extravirgin
• 0.8 cup mint leaves fresh divided finely chopped
• 3  garlic cloves minced
• 0.8 cup green onions chopped
• 2 tablespoons kalamata olives pitted chopped
• 3 tablespoons juice of lemon fresh divided
• 1 teaspoon lemon rind grated
• 1 cup pearl barley uncooked
• 0.8 teaspoon salt divided
• 2 cups tomatoes chopped
• 2.3 cups water 
• 24 ounce yellowfin tuna steaks 

Equipment

• bowl
• sauce pan
• whisk
• grill
• broiler
• broiler pan

Directions

1. Combine 1/2 cup mint, lemon rind, 4 teaspoons lemon juice, 1/4 teaspoon salt, pepper, and garlic in a shallow dish; add tuna, turning to coat. Cover and refrigerate 30 minutes.
2. Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed.
3. Remove from heat; cover and let stand 5 minutes. Spoon barley into a large bowl; cool slightly.
4. Add remaining 1/4 cup mint, tomato, green onions, capers, and olives; stir well to combine.
5. Combine remaining 1/4 teaspoon salt, remaining 2 tablespoons lemon juice, and oil, stirring well with a whisk.
6. Drizzle over barley mixture; toss gently to coat. Set aside.
7. Prepare grill or broiler.
8. Place tuna steaks on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side until tuna steaks are medium-rare or until desired degree of doneness. Spoon about 1 1/2 cups barley mixture onto each of 4 plates; top each serving with 1 tuna steak.