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.

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.