1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 anchovy fillets, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon dried oregano
2 wild-caught tuna steaks, 6 oz each
1 teaspoon olive oil
1/2 cup diced fresh tomato
1 tablespoon drained capers, roughly chopped
2 tablespoons chopped fresh basil
1 tablespoon lemon juice
salt and pepper, to taste
For the tuna, whisk together the olive oil, lemon juice, minced anchovies, and oregano. Place the tuna in a resealable bag and and pour in the marinade mixture. Turn to coat, and seal the bag, pressing out as much air as you can. Marinate for 30 minutes at room temperature, or longer in the refrigerator.
To make the sauce, heat the olive oil over medium heat. Add the diced tomato and capers, and simmer for about five minutes. Stir in the capers, basil, lemon juice, salt, and pepper. Remove from heat.
Meanwhile, heat lightly oil (or spritz with cooking spray) a large stainless skillet and place over high heat. Remove the fish from the bag, and shaking off excess marinade, and grill for about 2 minutes per side, until just barely opaque.
Plate the fish and top with the warm sauce.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 12.6 g
Cholesterol: 93.5 mg
Sodium: 338.9 mg
Total Carbs: 10.4 g
Dietary Fiber: 0.9 g
Protein: 39.4 g