Tuna Steaks with Lemon Caper Sauce
- 3 tablespoons drained capers
- 1 1/2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 8 tablespoons olive oil
- 4 tuna steaks, about 3/4 inch thick (about 2 pounds in all)
- 1. 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, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and then 6 tablespoons of the oil.
- 2. Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with the remaining 1/4 teaspoon each 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.
- Wine Recommendation: Though grilled tuna is superb with pinot noir, here the acidic sauce calls for a white wine. Gavi, Piedmont's cortese-based white, has just the right limelike accents to complement the tangy capers and lemon.
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