Rating: 3 stars
22 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 2
Frank Mentasana

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Credit: Dana Gallagher

Recipe Summary

hands-on:
25 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together the oil, lemon juice, honey, shallot, lemon zest, garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper.

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  • 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.

  • Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and arugula. Set aside.

  • 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.

Nutrition Facts

470 calories; fat 29g; saturated fat 4g; cholesterol 82mg; sodium 440mg; protein 44g; carbohydrates 8g; sugars 4g; fiber 2g; iron 2mg; calcium 66mg.
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