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Caper-Rosemary Tuna with Herb Salad

Caper-Rosemary Tuna with Herb Salad Recipe

  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons drained capers
  • 4 teaspoons liquid from capers in jar
  • 4 teaspoons finely grated lemon peel
  • 2 teaspoons finely minced fresh rosemary
  • 1 teaspoon fine sea salt
  • Large pinch of dried crushed red pepper
  • Pinch of sugar
  • 1 small onion, quartered through core, thinly sliced crosswise (1 scant cup)
  • 6 6- to 7-ounce 1-inch-thick tuna steaks
  • 2 cups (loosely packed) fresh Italian parsley leaves
  • 1/2 cup (loosely packed) assorted fresh herb leaves (such as tarragon, chervil, oregano, celery leaves, and marjoram)
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
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