Grilled Tuna with Lemon Fillets and Caper Berries

Mix half of the lemon juice with the garlic and beat with half of the olive oil. Season the tuna steaks with pepper and coat with the olive oil and lemon mixture.

Marinate for about 120 minutes [1] in the refrigerator.

Beat remaining olive oil with remaining juice of one lemon, sea salt and chopped coriander leaves.

Remove tuna steaks from marinade, dry with paper towels and sear briefly on both sides in a grill pan – about one to two minutes per side – but hot. Then rest a little more. season with salt and place on plates.

Drizzle the olive oil-coriander mixture over the fish, sprinkle the halved caper berries on top and garnish with the lemon fillets.

Serve with a tomato, bell pepper and orange leaf salad and some baguette.

[1] If you leave to marinate longer, you must take into account that the juice of a lemon has an increasingly strong cooking effect with time, which is not desirable in the present method of preparation: so do not marinate longer.

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