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Credit: Dana Gallagher

Recipe Summary

prep:
10 mins
additional:
1 hr
total:
1 hr 10 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the vinaigrette, lemon zest, garlic, and oregano in a medium bowl. Arrange the tuna steaks in a shallow baking dish and pour 1/2 cup of the mixture over them. Turn the tuna to coat, then cover and refrigerate for 1 hour. Heat a grill to high or a grill pan to medium-high. Grill about 4 minutes per side for medium-rare, depending on the heat level. Meanwhile, pour the remaining 1/4 cup of vinaigrette over the tomatoes, capers, and arugula and toss. Serve the tomato salsa over or alongside the tuna.

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Nutrition Facts

calcium 59.4mg; 375 calories; calories from fat 35%; carbohydrates 5.2g; cholesterol 102.1mg; fat 14.6g; fiber 1.3g; iron 2.2mg; protein 54mg; saturated fat 2.2g; sodium 280.5mg.
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