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