Category : Seafood
Author : extremedzine
Hits : 4352
Date : 15/02/2003
3 tablespoons drained capers1 1/2 tablespoons lemon juice1/4 cup chopped fresh parsley8 tablespoons olive oil4 tuna steaks, each about 3/4-inch thick
Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, and 6 tablespoons of the oil. Season to taste with salt and pepper.Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Serve the tuna topped with the sauce.VARIATIONS: The lemon-and-caper sauce tastes great on almost any grilled fish. Swordfish or salmon steaks are especially good choices. Just adjust the cooking time according to the thickness of the fish.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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