Lime and capers add a light, sparkly counterpoint to the big, meaty flavor of fresh tuna - what a winning combination.  Grill some corn on the cob or asparagus on the side for a dinner that’s the epitome of Summer.

Chives, Shallots Freeze Dried

1/4 cup olive oil
1/4 cup dry white wine
1/2 teaspoon lime peel zest
1 garlic clove, minced
1 tablespoon chives
1 tablespoon capers
1 tablespoon dried shallots
4 8 ounce tuna steaks
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small lime, quartered 

Place the tuna in a glass or ceramic bowl.  

Place the olive oil, wine, lime zest, garlic, capers and shallot in a food processor fitted with a steel blade and blend until smooth.  Pour over the tuna, cover and refrigerate at least one and up to four hours, turning occasionally.

Prepare a grill.

Sprinkle the tuna with the salt and pepper and place it on the grill and cook, brushing with the marinade, until lightly charred on the outside and rare on the inside, about 4 minutes on each side.  Serve immediately with the lime wedges.

Yield: 4
Level of Difficulty: 2
Time: 10 minutes plus 1 - 4 hours refrigeration