Grilled Tuna with Tomato and Caper Dressing

Name: Grilled Tuna with Tomato and Caper Dressing
Yield: serves 4
Ingredients: 8 tablespoons mild extra-virgin olive oil; 4 tuna steaks; Salt and pepper; Juice of 1 lemon; 2 tomatoes, diced; 2 tablespoons capers, soaked to remove excess salt or vinegar (optional)

December 9, 2011

Tuna is usually overcooked in the Middle East. But the best way of eating it is seared on the outside and raw on the inside, which makes it deliciously, meltingly tender. Otherwise it quickly dries out. It can be brushed with oil and cooked on the barbecue or under the broiler, but an easy and perfect way is to pan-grill it. The dressing is a glamorized version of the ubiquitous oil-and-lemon one. It is good with all kinds of fish.

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