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Tuna Tonnato
- For the sauce:
- 1 can oil-packed Italian tuna, drained
- 5 caper berries, stems removed, or 2 heaping tsp small capers plus 1 tbsp caper juice
- 1-1/2 tsp finely chopped parsley
- 1/4 cup extra virgin olive oil
- 1/4 tsp freshly ground black pepper
- 1-1/2 tsp lemon juice
- 1/4 cup water
- For the tuna:
- four 6-oz tuna steaks, 3/4-inch thick
- extra-virgin olive oil
- gray salt and freshly ground black pepper
- lightly toasted coriander seeds, ground to a powder
- For the salad:
- 2 medium tomatoes, cut into 1-inch pieces
- 1/2 medium red onion, cut into slivers
- 16 caper berries, stems removed and sliced or 2 tbsp small capers
- 2 tbsp caper juice
- 5-inch long piece of English cucumber, peeled, split lengthwise, seeded and cut on the diagonal in 1/8-inch slices
- 1/3 cup whole parsley leaves
- 1/4 cup extra virgin olive oil
- gray salt and freshly ground black pepper
Cooking Time: 10 minutes
Combine all of the sauce ingredients in a blender. This can be done up to 2 days ahead and stored in the refrigerator. Brush the tuna steaks with olive oil and season with salt, pepper and coriander powder to taste. Set aside to prepare the salad.
Toss all of the salad ingredients together.
Heat grill or grill pan. Over high heat, cook the tuna for about 2 minutes per side. It should still be rare. Place about 1/4 cup of the sauce on each plate. Place a tuna steak on top. Using a slotted spoon, arrange the salad over the tuna. Serve immediately.
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