Grilled Tuna over Lemon-Mint Barley Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
From Cooking Light. Note marination time. Ingredients:
3/4 cup finely chopped fresh mint, divided |
1 teaspoon grated lemon rind |
3 tablespoons fresh lemon juice, divided |
1 teaspoon fresh lemon juice, divided |
3/4 teaspoon salt, divided |
1/2 teaspoon crushed red pepper flakes |
3 garlic cloves, minced |
4 (6 ounce) yellowfin tuna steaks |
2 1/4 cups water |
1 cup uncooked pearl barley |
2 cups chopped tomatoes |
3/4 cup chopped green onion |
2 tablespoons capers |
2 tablespoons chopped pitted kalamata olives |
1 tablespoon extra virgin olive oil |
cooking spray |
Directions:
1. Combine 1/2 cup mint, lemon rind, 4 teaspoons lemon juice, 1/4 teaspoon salt, pepper, and garlic in a shallow dish; add tuna, turning to coat.
2. Cover and refrigerate 30 minutes.
3. Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil.
4. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed.
5. Remove from heat; cover and let stand 5 minutes.
6. Spoon barley into a large bowl; cool slightly.
7. Add remaining 1/4 cup mint, tomato, green onions, capers, and olives; stir well to combine.
8. Combine remaining 1/4 teaspoon salt, remaining 2 tablespoons lemon juice, and oil, stirring well with a whisk.
9. Drizzle over barley mixture; toss gently to coat. Set aside.
10. Prepare grill or broiler.
11. Place tuna steaks on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side until tuna steaks are medium-rare or until desired degree of doneness.
12. Spoon about 1 1/2 cups barley mixture onto each of 4 plates; top each serving with 1 tuna steak.
|
|