5 servings
Five 6 to 4-ounce sushi quality tuna steak
½ cup extra-virgin olive oil
½ cup fresh lemon juice
1 ½ tbsp Dijon mustard
1 tbsp crushed garlic
1 tbsp chopped capers
1 tsp herb de provonce
Salt
Pepper
In a small bowl, whisk the olive oil with the lemon juice, mustard, garlic, capers and herb de provonce. Set ¼ cup of the marinade aside. Pour the remaining marinade over the tuna steaks to coat. Cover and set aside for 20 minutes.
Place the steaks on a hot grill or a grill pan, and cook each side for about 3to5 minutes per side over high heat, turning once, and don’t overcook. Make thin slices, taste make adjustments with salt and pepper, serve over fresh green bean salad with fingerling potatoes, cherry tomatoes, olives and hard boiled eggs. Drizzle with the remaining dressing / marinade and enjoy.
COPYRIGHT 2010
SARA MOTAMEDI
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