Sardinian Grilled Tuna with Oregano and Capers
Savor the essence of the Mediterranean with this succulent Sardinian Grilled Tuna, perfectly seasoned with aromatic oregano and tangy capers. This dish captures the simplicity and freshness that Sardinian cuisine is renowned for, offering a healthy and flavorful dining experience that's quick to prepare and bound to impress.
Equipment
- Grill
- Small mixing bowl
- Whisk
- Brush for oiling
- Grill tongs
Ingredients
- 4 pieces Tuna steaks 6 ounces each or 170 grams each
- 2 tablespoons Extra virgin olive oil 30 ml
- 2 tablespoons Fresh oregano chopped, 6 grams
- 1 tablespoon Capers 8.6 grams
- 2 tablespoons Fresh lemon juice from 1 lemon, about 30 ml
- 2 Garlic cloves minced
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your grill to a high heat or approximately 400°F (204°C).
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, chopped oregano, capers, and minced garlic until well combined.
- Season the tuna steaks with sea salt and freshly ground black pepper on both sides.
- Brush each tuna steak with the olive oil mixture, ensuring both sides are well coated.
- Place the tuna steaks on the hot grill and cook for 3 minutes on each side for medium-rare, or adjust the cooking time to your preferred level of doneness.
- Once grilled to perfection, remove the tuna steaks from the grill and let them rest for a couple of minutes.
- Drizzle any remaining olive oil mixture over the tuna steaks before serving, if desired.
Notes
To ensure your tuna steaks remain juicy, avoid overcooking. Tuna is best enjoyed when it's grilled to medium-rare, but the cooking time can be adjusted to suit your preference. Serve with a side of grilled vegetables or a fresh salad to complete this Mediterranean feast.