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Home -> Main Dishes -> Seafood
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Salad: 2/3 cup pitted, chopped green olives 2/3 cup pitted, chopped Nicoise olives 2/3 cup pitted, chopped Kalamata olives 1/3 cup finely chopped red onion 1/4 cup choppewd fresh basil leaves 1/4 cup minced red bell pepper 3 tbsp. lemon juice 1 tbsp. minced fresh garlic 1 tbsp. finely grated lemon peel 1 tbsp. olive oil 1 tbsp. chopped fresh parsley leaves 1 tbsp. chopped fresh cilantro leaves 1/4 tsp. salt 1/4 tsp. pepper
Tuna: 6 tbsp. olive oil 1/4 cup fresh lemon juice 3 tbsp. minced garlic 2 tsp. dried oregano six fresh tuna steaks, about 6 to 7 ounces each
Directions
For Salad: Combine olives, red onion, basil, bell pepper, lemon juice, garlic, lemon peel, olive oil, parsley, cilantro, salt and pepper in a medium bowl. Cover and let salad stand 20 minutes at room temperature.
For Tuna: Stir together olive oil, lemon juice, garlic and oregano in a 13x9 inch baking dish. Add tuna and turn to coat. Cover and refrigerate at least 30 minutes, turning occasionally.
Prepare grill. Remove tuna from marinade and place on a grill rack. Grill tuna about 4 minutes per side until just cooked through. Transfer tuna to plates, top with salad and serve.
Serves 6.
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