INGREDIENTS
4 tuna steaks
3 TBSP drained capers
1 1/2 TBSP lemon juice
1/4 cup fresh parsley, chopped
3/4 tsp. salt
1/2 tsp. fresh ground black pepper
8 TBSP olive oil, divided
DIRECTIONS
Light the grill or heat the broiler.
In a small glass or stainless-steel bowl, mash the capers with a fork.
Stir in the lemon juice, parsley, 1/2 tsp. of the salt, and 1/4 tsp. of the pepper.
Add 6 TBSP of the oil.
Coat the tuna with the remaining 2 TBSP oil.
Sprinkle with the remaining 1/4 tsp. each of salt and pepper.
Grill or broil the tuna for 3 minutes.
Turn and cook until done to your taste.
Serve the tuna topped with the sauce.
