Tuna-Marjoram Salad With Anchovy&caper Vinaigrette

  1. 1.
  2. Stir 8 cups fresh water in pot; add 1?2 cup marjoram sprigs and 1 tablespoon of the olive oil.
  3. Bring to boiling; reduce heat.
  4. Simmer, covered, about 2 hours or until tender.
  5. Drain, discarding marjoram sprigs.
  6. Cool slightly.
  7. 2.
  8. In a small bowl mash anchovy fillets with a fork.
  9. Add parsley, capers, garlic, and mustard; mix thoroughly.
  10. Stir in 2 tablespoons of the lemon juice.
  11. Add the 1/4 cup olive oil, whisking to combine ingredients.
  12. Season to taste with salt.
  13. Set aside.
  14. 3.
  15. Brush the tuna and onion slices with remaining 1 tablespoon olive oil; sprinkle lightly with salt and pepper.
  16. Grill fish and onion on rack of uncovered grill directly over medium coals for 4 minutes.
  17. Turn and grill 4 to 5 minutes more or until tuna is slightly pink in center and onion is tender.
  18. (Or arrange the tuna and onion on unheated rack of broiler pan.
  19. Broil 3 to 4 inches from heat for 10 minutes or until tuna is slightly pink in center and onion is tender, turning once).
  20. 4.
  21. To serve, spoon beans onto 6 serving plates.
  22. Drizzle beans with remaining 4 tablespoons lemon juice.
  23. Place a fish fillet on each plate.
  24. Drizzle each serving with anchovy mixture.
  25. Serve with red onion slices.
  26. Sprinkle with additional marjoram sprigs.
  27. Makes 6 servings.
  28. *Test Kitchen Tip: Skinless salmon fillets can be used in place of tuna steaks.
  29. Salmon will be done when it flakes easily with a fork.

marjoram leaves, olive oil, salt, anchovy, parsley, capers, garlic, mustard, lemon juice, olive oil, tuna, red onions

Taken from www.food.com/recipe/tuna-marjoram-salad-with-anchovy-caper-vinaigrette-228411 (may not work)

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