Ingredients

The following ingredients have 6 Servings
  • 1 dried red chili pepper
  • hot ground paprika
  • 2 Tbsps olive oil
  • 4 Tuna (each about 5 ounces)
  • 2 Red onions
  • 2 ozs Caper
  • 2 ozs sun-dried tomatoes (in oil)
  • 1 Tbsp balsamic vinegar
  • salt
  • peppers
  • 3 sprigs oregano

Instruction

  • Crumble the chile pepper and mix with paprika. Stir in the oil.
  • Rinse tuna steaks and pat dry. Cover with chile oil. Refrigerate for 1 hour.
  • Peel the onions and finely chop. Drain the capers and coarsely chop.
  • Drain tomatoes, setting aside 2 tablespoons of the oil. Chop tomatoes.
  • Mix onions, capers and tomatoes in a bowl with the vinegar and tomato oil. Season with salt and pepper.
  • Rinse oregano. Shake dry, pluck leaves and coarsely chop. Add to the onion mixture and stir to combine.
  • Remove tuna from marinade. Cook on a very hot grill for 1 minute on each side. The flesh should remain pink inside.
  • Place tuna on a cutting board and coarsely tear or cut. Mix tuna with onion-caper mixture and let the flavors meld for 15 minutes (marinate). Serve.