Ingredients:
4 (4 ounce) tuna steaks ( center cut)
2 tablespoons olive oil
salt
freshly ground pepper, to taste
1/4 teaspoon hot red pepper flakes
4 sprigs fresh thyme, coarsely chopped,or 1 teaspoon dried
1/3 cup drained capers
4 small ripe plum tomatoes, cored and cubed
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh basil or 4 tablespoons chopped fresh parsley
Directions:
prepare a charcoal grill or preheat broiler.
place the tuna on a flat dish and spoon 1 tablespoon oil over it.
sprinkle with salt and pepper, red pepper flakes and thyme and spread well into the steaks.
cover with plastic wrap and let stand at least 15 minutes before grilling heat the remaining tablespoon olive oil in a small skillet.
add the capers and cook briefly over medium high heat.
add the tomatoes, salt and pepper and lemon juice and cook for 5 minutes, keep warm.
if using a grill, rub the rack lightly with olive oil.
place the fish on the grill and cook for 3 minutes, then turn and cook for antoher 3 minutes for rare.
if you wish the fish to vew more well done, cook longer on each side.
if broiling place in pan and broil for 6 minutes for rare, turning once.
remove fish and cut it into thin diagonal slices.
to serve, divide the tomatoes among 4 warm plates.
place the tuna slices on top and sprinkle with basil or parsley.
Servings: Serve
Time preparation: 20 min.
Time total: 52 min.