Grilled Tuna With Tomato Salsa

Grilled Tuna With Tomato Salsa
Dana Gallagher
Top the tuna with a fresh salsa made with diced tomatoes, capers, chopped arugula, and a lemon-shallot vinaigrette.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
35
minutes

Ingredients

1/2
cup
extra-virgin olive oil
1/4
cup
fresh lemon juice (from 1 to 2 lemons)
1
teaspoon
honey
1
small shallot, minced
zest of 1 lemon, grated
1
clove garlic, minced
2
teaspoons
dried oregano
kosher salt and black pepper
4
fresh tuna steaks, about 1/2 pound each
2
tomatoes, seeded and diced
2
tablespoons
capers, roughly chopped
1
cup
arugula, roughly chopped

Directions

  1. In a medium bowl, whisk together the oil, lemon juice, honey, shallot, lemon zest, garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Arrange tuna steaks in shallow baking dish and pour ½ cup of the vinaigrette over them. Turn tuna to coat. Cover and refrigerate for 15 minutes.
  3. Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and arugula. Set aside.
  4. Heat grill or grill pan to medium-high. Grill the tuna, 3 to 4 minutes per side for medium-rare. Serve topped with the salsa.
Frank Mentasana
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 257
  • Fat 29 g
  • Sat Fat 4 g
  • Cholesterol 82 mg
  • Sodium 440 mg
  • Protein 44 g
  • Carbohydrate 8 g
  • Sugar 4 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 66 mg
What does this mean? See Nutrition 101.