ROSEMARY LEMON TUNA WITH CAPER MAYONNAISE

These medium-rare tuna steaks are marinated in lemon, rosemary and garlic before grilling. They go beautifully with our Caper Mayonnaise.

Yield: Serves 4.

ROSEMARY LEMON TUNA WITH CAPER MAYONNAISE

Ingredients

  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 2 tsp chopped fresh rosemary
  • 1/2 tsp salt
  • 2 cloves garlic, crushed
  • 4 small tuna steaks, 3/4 inch thick
  • Caper Mayonnaise

Directions

  1. To prepare marinade, combine lemon juice, oil, rosemary, salt and garlic in a heavy zip-lock plastic bag.
  2. Add tuna and squeeze bag to coat tuna with marinade; seal bag. Let stand for 30 minutes.
  3. Remove tuna from marinade; discard marinade.
  4. Grill tuna over medium heat on natural gas barbecue for 3 – 4 minutes per side.
  5. Tuna will be medium rare. Serve with Caper Mayonnaise.
Nutritional analysis per serving:

266 calories, 8.8 g fat, 43.7 g protein, 0.6 g carbohydrate, 0.1 g fibre, 366 mg sodium

*Ingredient not included in nutritional analysis.

CAPER MAYONNAISE

Ingredients

  • 1/2 cup mayonnaise
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped drained capers
  • 1 tbsp finely chopped green onion
  • 1 tbsp fresh lemon juice
  • 1/8 tsp hot pepper sauce

Yield: Makes about 3/4 cup.

Directions

  1. Combine all ingredients until blended. Cover and refrigerate for up to 24 hours.