Caper-Rosemary Tuna with Herb Salad

Name: Caper-Rosemary Tuna with Herb Salad
Yield: 6 Servings
Ingredients: 6 tablespoons extra-virgin olive oil; 1/4 cup fresh lemon juice; 2 tablespoons drained capers; 4 teaspoons liquid from capers in jar; 4 teaspoons finely grated lemon peel; 2 teaspoons finely minced fresh rosemary; 1 teaspoon fine sea salt; Large pinch of dried crushed red pepper; Pinch of sugar; 1 small onion, quartered through core, thinly sliced crosswise (1 scant cup); 6 6- to 7-ounce 1-inch-thick tuna steaks; 2 cups (loosely packed) fresh Italian parsley leaves; 1/2 cup (loosely packed) assorted fresh herb leaves (such as tarragon, chervil, oregano, celery leaves, and marjoram); 1 teaspoon extra-virgin olive oil; 1 teaspoon fresh lemon juice

By Dorie Greenspan and Aya Brackett

July 31, 2008

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