Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn


  • 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
  • cup raw sweet corn kernels
  • 4 sprigs fresh oregano for garnish
  • Nutritional Information
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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