Dana Gallagher
Hands-On Time
25 Mins
Total Time
35 Mins
Serves 4

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

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