With origins in Sicily, this simple yet zesty sauce is also excellent with grilled salmon, beef, poultry, or vegetables.
- 1/2 cup extra virgin olive oil, plus more for the fish
- Juice from 1 lemon
- 2 tablespoons hot water
- 2 cloves garlic, peeled and minced
- 3 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon brined capers, drained (optional)
- 1/4 teaspoon red pepper flakes or more to taste
- Salt and freshly ground black pepper
- 4 tuna steaks, each 6 to 8 ounces and 1-inch thick
Make the salmoriglio: Put the 1/2 cup olive oil in a small saucepan and warm over low heat. Whisk in the lemon juice and hot water. Stir in the garlic, parsley, oregano, capers if using, red pepper flakes, and salt and pepper to taste (go easy on the salt if you’re using capers). Keep warm.
Set up your grill for direct grilling and preheat to medium-high (450ºF). Lightly brush the fish with olive oil, and season with salt and pepper. Arrange on the grill grate, and grill until the fish is opaque and easily flakes when pressed with a fork—about 12 minutes, turning once with a spatula. (If you prefer your tuna on the rare side, cook the steaks for less time.)
Transfer the tuna to a platter or plates, and drizzle with the salmoriglio. Serve the remaining sauce on the side.
Yields 4 servings