Because I'm the one with a food blog, I get most of the culinary credit in our household. Although I do bake a mean loaf of bread and have an obsessive desire to try new recipes, Mike should get some props too. He makes delicious pizza from scratch, has much better knife skills than I do, and occasionally happens upon recipes that I wouldn't think to try.
This is a recipe Mike found on Real Simple. I would have passed it over because I associate capers with an unfortunate experiment involving lamb chops and canned tomatoes, but I was pleasantly surprised with the results. It has a lovely fresh taste, which I need as I gaze out at snowbanks in mid-April. The original recipe calls for the tuna to be grilled, but since we don't have a grill Mike cooks it in a skillet.
Adapted from the Real Simple recipe by Frank Mentasana
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon honey
- 1 small shallot, minced
- zest of one lemon, grated
- 1 clove garlic, minced
- 1 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 5-ounce ahi tuna steaks
- 1 tomato, chopped
- 2 tablespoons capers, chopped
In a small bowl, combine the olive oil, lemon juice, honey, shallot, lemon zest, garlic, oregano, salt, and pepper. Arrange tuna steaks in a shallow baking dish and pour 1/2 cup of the vinaigrette over them. Turn tuna to coat, cover, and place in refrigerator for 15 minutes. Meanwhile, add tomatoes and capers to remaining vinaigrette to make a salsa.
Cook the tuna in a large skillet over medium heat for about 5 minutes per side for medium doneness. Serve topped with salsa.