Ingredients
- 1/2 thinly scallions (sliced)
- 3/4 cup extra-virgin olive oil
- 8 oz tuna steaks about
- 1/2 cup jarred peppers (marinated roasted drained)
- 1/4 cup lemon juice (fresh)
- 2 tablespoons capers (drained)
- 1/2 cup parsley (minced)
- 2 tablespoons oregano (minced fresh)
- 2 teaspoons oregano (dried)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (freshly ground)
1. In medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, sca llions, 2 tbsp. lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set asi de.
2. Place tuna in a single layer in a glass baking dish. Drizzle remaining 1/4 c up olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coa t both sides. Cover with plastic wrap and marinate at room temperature 30 minut es.
3. Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coal s. Reheat sauce by placing saucepan on side of grill. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak.
