3 tablespoons drained capers
1 1/2 tablespoons lemon juice
1/4 cup chopped fresh parsley
8 tablespoons olive oil
4 tuna steaks, each about 3/4-inch thick
Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, and 6 tablespoons of the oil. Season to taste with salt and pepper.
Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Serve the tuna topped with the sauce.
VARIATIONS: The lemon-and-caper sauce tastes great on almost any grilled fish. Swordfish or salmon steaks are especially good choices. Just adjust the cooking time according to the thickness of the fish.
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