Tuna Steaks with Lemon Caper Sauce

I got this recipe from foodandwine.com when Eric wanted fish for dinner and I was craving capers. We had all the ingredients in the house and it went together so quickly!

INGREDIENTS
. 3 tablespoons drained capers
. 1 1/2 tablespoons lemon juice
. 1/4 cup chopped fresh parsley-we had dried parsley, so I just mixed it all together to let the leaves soak up the moisture for about 10 minutes and it turned out fine.
. 3/4 teaspoon salt
. 1/2 teaspoon fresh-ground black pepper
. 8 tablespoons olive oil
. 4 tuna steaks, about 3/4 inch thick (about 2 pounds in all)
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 teaspoon of the salt, and 1/4 teaspoon of the pepper and then 6 tablespoons of the oil.
. Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Serve the tuna topped with the sauce.


This was so yummy, and so easy, we're definitely doing this again. The article notes that it would go well with any fish, and I agree! I think I'll try it with salmon next.