Broiled Tuna Steaks with Lemon Caper Sauce

Grilled tuna steaks are one of life's simple pleasures, satisfying even when unadorned. Here they're made better yet with a quick lemon and caper sauce, whose pleasant tartness balances the richness of the fish.

3 Tbsp. capers, drained
1½ Tbsp. lemon juice, freshly squeezed
¼ cup fresh parsley, chopped
¾ tsp. sea salt
½ tsp. black pepper, freshly ground
8 Tbsp. extra-virgin olive oil
4 tuna steaks, about ¾" thick (2 lbs total)

Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, ½ tsp. of the salt, and ¼ teaspoon of the pepper and then 6 Tbsp. of the oil.

Coat the tuna with the remaining 2 Tbsp. oil. Sprinkle with the remaining ¼ tsp. each salt and pepper. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste, 3-4 minutes longer for medium rare. Serve the tuna topped with the sauce.

Makes 4 servings.

Cook's Notes:  The lemon and caper sauce tastes great on almost any grilled fish. Swordfish or salmon steaks are especially good choices. Just adjust the cooking time according to the thickness of the fish.

Suggested Pairing:  Though grilled tuna is superb with Pinot Noir, here the acidic sauce calls for a white wine. Gavi, Piedmont's Cortese-based white, has just the right limelike accents to complement the tangy capers and lemon.