ingredients
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serves: 4
Zest (of 1 lemon, grated)
3 tablespoons fresh lemon juice
1 teaspoon honey
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 tablespoon fresh oregano or 2 teaspoons dried oregano
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 (6-8 ounce) tuna steaks
2 tomatoes, seeded (if desired) and diced
2 tablespoons capers, roughly chopped
1 cup arugula, roughly chopped
Servings Per Recipe: 4
Amount per Serving
Calories: 441
- Total Fat: 29 g
- Saturated Fat: 4.3 g
- Trans Fat: 0 g
- Cholesterol: 80 mg
- Sodium: 485 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.7 g
- Sugars: 3.9 g
- Protein: 38.5 g
preparation
1 In a medium bowl, whisk together the lemon zest and juice, honey, shallot, garlic, and oregano.
2 Whisking constantly, slowly add the oil in a steady stream. Season with the salt and pepper. Rinse the tuna steaks and pat them dry with paper towels.
3 Arrange them in a baking dish and drizzle with 1/2 cup of the lemon mixture. Turn to coat. Heat a grill or grill pan on high.
4 Transfer the tuna to the grill or pan. Cook to the desired doneness, about 4 minutes per side for medium-rare.
5 Meanwhile, to make the tomato salsa, add the tomatoes, capers, and arugula to the remaining lemon mixture and toss.
6 Serve the salsa with the tuna.
7 And the next time, try...
8 Drizzling the lemon mixture over cooked chicken cutlets or pork chops. It's a faster-and even more flavorful-alternative to marinating.
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