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Grilled Tuna over Lemon-Mint Barley Salad

Photo: Oxmoor House
Yield 4 servings
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Prepare grill or broiler.

  4. 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.