Grilled Tuna With Tomato Salsa

0507grilled-tuna-salsa
Photo by Dana Gallagher
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 470 calories
    • Calories 257 calories from fat
    • 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
  • June 2005

Ingredients

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