Grilled Tuna over Lemon-Mint Barley Salad

Photo: Oxmoor House
The flavors of the vinaigrette are mirrored in the marinade, so there's a double dose of the refreshing combination of the lemon and mint.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 415
Caloriesfromfat 15 %
Fat 6.9 g
Satfat 1.2 g
Monofat 3.3 g
Polyfat 1.6 g
Protein 47.2 g
Carbohydrate 41.9 g
Fiber 10.4 g
Cholesterol 77 mg
Iron 4 mg
Sodium 685 mg
Calcium 88 mg

Ingredients

3/4 cup finely chopped fresh mint, divided
1 teaspoon grated lemon rind
3 tablespoons plus 1 teaspoon fresh lemon juice, divided
3/4 teaspoon salt, divided
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
4 (6-ounce) Yellowfin tuna steaks
2 1/4 cups water
1 cup uncooked pearl barley
2 cups chopped tomato
3/4 cup chopped green onions
2 tablespoons capers
2 tablespoons chopped pitted kalamata olives
1 tablespoon extravirgin olive oil
Cooking spray

Preparation

Combine 1/2 cup mint, lemon rind, 4 teaspoons lemon juice, 1/4 teaspoon salt, pepper, and garlic in a shallow dish; add tuna, turning to coat. Cover and refrigerate 30 minutes.

Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed. Remove from heat; cover and let stand 5 minutes. Spoon barley into a large bowl; cool slightly. Add remaining 1/4 cup mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, remaining 2 tablespoons lemon juice, and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat. Set aside.

Prepare grill or broiler.

Place tuna steaks on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side until tuna steaks are medium-rare or until desired degree of doneness. Spoon about 1 1/2 cups barley mixture onto each of 4 plates; top each serving with 1 tuna steak.

Note:

Cynthia Nicholson,

May 2005