The Great Tuna Caper

This was a fabulous dish I made for the husband for dinner. I had spent the morning assembling a new grill, and crowned my satsifaction with a beautiful grilled tuna steak salad.

Caper-Rosemary Tuna with Herb Salad

(Adapted from Bon Appetit recipe)

Serves 2

1 large tuna steak

3 tb olive oil

juice from one small lemon

1 tb capers

2 tsp caper juice from jar

finely grated peel from one small lemon

1 tsp fresh minced rosemary

1/2 tsp sea salt

small pinch crushed red pepper

small pinch of splenda

1 small onion sliced thin

Put tuna in plastic bag with all ingredients and marinate for 1 hour on counter or 4 in fridge.

Turn grill on high. Scrape marinade off tuna and pour remaining - including onions- into small saucepan - simmer. Go to put tuna on grill. I use tinfoil on the grill sprayed with non-stick and put fish on that, sticks less. Cook for 3-5 min each side, keep pink in middle.

Toss for salad:

handful or so of fresh parsely

1/8 c oregano

celery leaves

lettuces

or other herbs and greens

Dress with a squirt of fresh lemon and some olive oil. Slice tuna steak and place on top of salad, top with warm tender onions and marinade.

This was really really good. The capers, the herb more than lettuce salad and the warm onions and sauce on top really made this a different dish. Rich yet light flavors, and the freshness of all those herbs! Lovely.