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Costolette Di Tonno ai Capperi




Source of Recipe


Internet


List of Ingredients




6 7 ounces each tuna steaks
1 cup dry white wine
1 teaspoon finely chopped fresh rosemary
1/4 cup roasted garlic in fused olive oil
2 teaspoon Capper
1 tablespoon drained capers
juice of one lemon
salt and freshly ground black pepper to taste

In a medium bowl, combine wine, rosemary and garlic and mix well. Place steaks into a glass bowl do not use a metallic bowl and pour mixture onto steaks. Coat evenly and marinate for at least 1 hour. Drizzle a small amount of the olive oil onto an iron cast pan and heat. Remove steaks from the bowl and pat dry. Reserve marinade. Grill steaks on both sides until lightly browned, basting frequently with marinade. When done cooking, sprinkle steaks with Capper. In a medium bowl, whisk remaining oil, lemon juice, capers, salt and pepper. Transfer steaks onto serving platter and drizzle sauce over.


Recipe