Angela's Italian Recipe for Tuna Salad with Herbs and Capers

Tuna Salad with Herbs and Capers
(Insalata di Tonno con Erbe e Capperi)


Ingredients:

For the Tuna:
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons drained capers
4 teaspoons liquid from capers in jar
4 teaspoons finely grated lemon peel
2 teaspoons finely minced fresh rosemary
1 teaspoon fine sea salt
Large pinch of dried crushed red pepper
Pinch of sugar
1 small onion, quartered through core, thinly sliced crosswise (1 scant cup)
Six 6 to 7-ounce 1-inch-thick tuna steaks

For the Salad:
2 cups (loosely packed) fresh Italian parsley leaves
1/2 cup (loosely packed) assorted fresh herb leaves (such as tarragon, chervil, oregano, celery leaves, and marjoram)
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon juice

Directions:

Prepare the Tuna:
Whisk first 9 ingredients in large bowl.

Stir in onion.

Transfer mixture to resealable plastic bag.

Add tuna and seal bag, releasing any excess air; turn to coat.

Let marinate at room temperature 1 hour, turning occasionally. (Alternatively, chill 4 hours, turning occasionally, then allow to return to room temperature before continuing.)

For the Salad:
Mix parsley and other herbs in large bowl.

Sprinkle with salt and pepper.

Cover and chill while preparing fish.

Prepare oven grill (high heat).

Brush grill rack with olive oil.

Remove tuna from bag, scraping excess marinade back into bag.

Grill until grill marks appear but tuna is still rare in centers, 2 to 3 minutes per side.

Transfer to plate.

Pour marinade into small saucepan.

Bring just to simmer.

Drizzle 1 teaspoon olive oil and lemon juice over herb salad; toss to coat.

Place 1 tuna steak on each plate.

Spoon warm marinade over.

Divide herb salad among plates. Serves 6.

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