- 4 six-ounce portions yellowfin tuna
- 2 ounces corn oil
- 2 teaspoons coarsely chopped shallots
- ½ teaspoon coarsely chopped garlic
- 2 teaspoons fresh oregano leaves
- 2 bay leaves
- ½ teaspoon crushed black peppercorns
- 2 ounces unsalted butter
- ½ teaspoon lemon juice
- ½ teaspoon snipped chives
- Salt to taste
- 8 capers
- ¼ cup watercress leaves
- 3 tablespoons diced sun-dried tomatoes
- ⅔ cup raw sweet corn kernels
- 4 sprigs fresh oregano for garnish
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
457 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 43 grams protein; 96 milligrams cholesterol; 100 milligrams sodium
- Place tuna in shallow dish and sprinkle with oil, shallots, garlic, oregano and bay leaves, and crushed peppercorns. Let flavors merge 1 hour at room temperature, turning fish over several times.
- As fish marinates, soften butter in a small bowl. Using a spoon, work in lemon juice, chives and salt. Using a large knife, chop together capers and watercress until cut very fine. Work these into the soft butter. Form into 4 equal-size patties and refrigerate.
- Remove fish from the marinade, reserving marinade, and place on hot grill or in broiler and cook, allowing 10 minutes for every 1-inch thickness of fish. Turn over fish at midpoint.
- As tuna cooks, quickly saute reserved marinade in small saucepan until garlic is soft. Add tomatoes and corn and cook 3 minutes, or until corn is cooked through.
- To serve, divide tuna among 4 plates; spoon tomato-corn mixture onto one corner of fish and let it cascade onto plate. Place a pat of watercress butter on each piece of fish and garnish with a sprig of fresh oregano.