Tuna Steak With Garlic & Chili

• 4 (9 ounce) tuna steaks (about 1in thick)
• 1/2 teaspoon dried chili pepper flakes
• 4 tablespoons extra virgin olive oil
• 2 tablespoons water
• 1 1/2 tablespoons fresh lemon juice
• 1 garlic clove (peeled and finely chopped)
• 1 tablespoon fresh oregano, leaves (chopped)
• 2 tablespoons flat leaf parsley, chopped
• 2 tablespoons capers in brine (drained and finely chopped)
• salt, to taste

1. Preheat a griddle pan until smoking hot or preheat the broiler to high then reduce the heat to medium-high.
2. In a medium size bowl, whisk the oil with the water until thick and creamy. Whisk in the lemon juice with a few pinches of salt. Stir in the garlic, oregano, capers, chilies and parsley.
3. Lightly brush the tuna steaks with the spicy dressing and cook on the preheated griddle pan or under the broiler for 2 minutes on each side.
4. To serve, make a diagonal cut in the middle of the tuna steak so you get 2 pieces per portion. Place the pieces, overlapped, in the middle of a serving plate and drizzle over the spicy dressing.

tuna, dried chili pepper, extra virgin olive oil, water, lemon juice, garlic, fresh oregano, flat leaf parsley, capers, salt

Taken from www.food.com/recipe/tuna-steak-with-garlic-chili-411826 (may not work)