Tuna Steaks with Lemon Caper Sauce

• 3 tablespoons drained capers
• 1 1/2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 3/4 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 8 tablespoons olive oil
• 4 tuna steaks, about 3/4 inch thick (about 2 pounds in all)

1. Light the grill or heat the broiler.
2. In a small glass or stainless-steel bowl, mash the capers with a fork.
3. Stir in the lemon juice, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and then 6 tablespoons of the oil.
4. Coat the tuna with the remaining 2 tablespoons oil.
5. Sprinkle with the remaining 1/4 teaspoon each salt and pepper.
6. Grill or broil the tuna for 4 minutes.
7. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.
8. Serve the tuna topped with the sauce.

capers, lemon juice, parsley, salt, freshground black pepper, olive oil, tuna

Taken from www.foodandwine.com/recipes/tuna-steaks-with-lemon-caper-sauce (may not work)