Ingredients

4 anchovy fillets, rinsed 1 clove garlic, chopped 1 tbsp (15 mL) freshly squeezed lemon juice 1 tbsp (15 mL) red wine vinegar cup (125 mL) olive oil 1 shallot, finely diced 1 tbsp (15 mL) salt packed capers, rinsed and chopped 2 tbsp (25 mL) chopped parsley 1 tsp (5 mL) fresh thyme leaves Salt and freshly ground pepper Four 5 oz (150 g) tuna steaks, 1-inch (2.5-cm) thick 4 cups (1 L) washed lettuce leaves

Description

You Have A Choice Of Serving The Tuna Hot From The Grill Or At Room Temperature As A Salad. Remember To Let The Tuna Rest Before Slicing It And Dress The Lettuce Just Before Serving.

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