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Grilled yellowfin tuna and barley
Nb persons: 4
Yield:
Preparation time:
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| COURSE: Main Dishes, Salads Ingredients | |
| 3/4 cup | finely chopped fresh mint, divided |
| 1 teaspoon | grated lemon rind |
| 3 tablespoons plus 1 teaspoon | fresh lemon juice, divided |
| 3/4 teaspoon | salt, divided |
| 1/2 teaspoon | crushed red pepper |
| 3 | garlic cloves, minced |
| 4 (6-ounce) | Yellowfin tuna steaks |
| 2 1/4 cups | water |
| 1 cup | uncooked pearl barley |
| 2 cups | chopped tomato |
| 3/4 cup | chopped green onions |
| 2 tablespoons | capers |
| 2 tablespoons | chopped pitted kalamata olives |
| 1 tablespoon | extravirgin olive oil |
| Cooking spray | |
Preparation
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. Cover and refrigerate 30 minutes.
Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed. Remove from heat; cover and let stand 5 minutes. Spoon barley into a large bowl; cool slightly. Add remaining 1/4 cup mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, remaining 2 tablespoons lemon juice, and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat. Set aside.
Prepare grill or broiler.
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. Spoon about 1 1/2 cups barley mixture onto each of 4 plates; top each serving with 1 tuna steak.
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