Name: Caper-Rosemary Tuna with Herb Salad
Yield: 6 servings
Ingredients: 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); 6 6-to 7-ounce 1-inch-thick tuna steaks; 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

Photo by Aya Brackett

For such a rich fish, tuna is a good team player—it takes well to all kinds of seasoning. Here, I give it some tang by marinating it with lemon juice and zest, onions, capers, rosemary, and the most surprising ingredient: some of the juice from the caper jar. Have fun playing around with the herbs in the salad; just make sure not to toss them with the dressing until you're ready to serve—tender leaves wilt quickly.

Recipe notes

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