Photo: Oxmoor House
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.

How to Make It

Step 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.

Step 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.

Step 3

Prepare grill or broiler.

Step 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.

You May Like

Ratings & Reviews

Heidelind1's Review

May 07, 2014
The 4 stars is strictly for the barley salad, it was incredibly tasty. I love the texture of the barley. I completely overcooked the tuna, so I can't say much about it.

Clarebh's Review

September 05, 2010
Both the tuna and the barley salad were excellent, and very easy to make! Highly recommend-might even make the barley salad again and add chicken for a main dish!

Jocilyn's Review

July 12, 2010
Not too bad and pretty easy to make. A bit time-consuming though.

Chiromom's Review

June 01, 2010
I replaced the barley with quinoa, to make it gluten free. I don't like capers so I omitted them and doubled the olives. Excellent recipe. I'm surprised how much I liked the mint, it added great flavor without overpowering the dish. My husband loved it. I served it with asparagus.

ihiker's Review

April 20, 2010
Very easy and super tasty. We didn't change a thing.