Grilled Tuna over Lemon-Mint Barley Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The flavors of the vinaigrette are mirrored in the marinade, so there's a double dose of the refreshing combination of the lemon and mint. 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 |
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. Cover and refrigerate 30 minutes.
2. 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.
3. Prepare grill or broiler.
4. 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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