Ingredients
Scale
- 3/4 cup chopped fresh tomatoes, seeds removed
- 1/3 cup chopped olives – black or green
- 1 to 2 tablespoons capers
- 2 teaspoons chopped garlic
- 1 teaspoon fresh lemon juice
- 1 teaspoon anchovy paste
- 1/8 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1/2 cup vegetable, canola or other high smoke point oil
- 4 tuna steaks, 3/4-inch thick (see buying tips)
Instructions
- Preheat grill.
- In a medium bowl, stir together the tomatoes, olives, capers, garlic, lemon juice, anchovy paste, red pepper flakes and oregano. Season to taste with salt and pepper. Set aside.
- Season tuna steaks with salt and pepper.
- Reduce grill to medium. Place vegetable oil in a small bowl. Using long tongs, dip a paper towel or small rag into the oil (make sure it’s not dripping oil). Using the tongs again, quickly rub the oiled towel over the surface of the hot grill. Stand back from the grill, in case of any flare-ups. I also wear an oven mitt.
- Grill tuna steaks over medium heat for 4 minutes. Turn over and continue cooking until until desired doneness (no more than another 4 minutes). For medium rare, the internal temperature should be 125 to 130 degrees on an instant read thermometer; for medium 130 to 135 degrees.
- Serve immediately with Puttanesca Sauce, either spooned on top or in a bowl on the side.
- Category: Fish and seafood, grilling, easy entertaining
- Method: Grilling
- Cuisine: Italian
