The original recipe for this comes from All Recipes magazine. Below is my variation -- with only minor adjustments in ingredients, and reduced to serve 2. The original directions were for grilling the steaks; I seared my in a sautè pan. Tuna is usually served very rare; my photo hardly shows how pink it is. (This time of year, it's dark so early that my dinner time photos are really NOT great quality -- no natural light whatsoever, and it really makes a difference.)
The grape-caper 'salsa' would be great on other fish as well...even on pork. Or chicken. (You can put just about anything on chicken!)
Ingredients
1 T olive oil
3 T capers, rinsed & drained
1½ T minced shallot
1 T fresh parsley, chopped
2 (6-8 oz) tuna steaks
2 tsp lemon juice
1 C seedless grapes, rough chopped
salt & pepper to taste
Directions
In a small bowl, stir together the olive oil, capers, shallot and parsley. Toss with the grapes; season with salt and pepper.
Brush the tuna steaks with lemon juice; season with salt and pepper.
Preheat a fry pan (cast iron skillet would work great here too; or go for the grill). Add a drizzle of olive oil; sear tuna steaks in HOT pan to form a golden crust on both sides (flip after 2-3 minutes for 1" thick steaks), but still pink in the center.
Top steaks with grape-caper 'salsa. Garnish with lemon wedges.
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