Grilled Tuna with Tomato and Caper Dressing

Grilled Tuna with Tomato and Caper Dressing
from The New Book of Middle Eastern Food

8 TBSP olive oil
4 tuna steaks
salt and pepper
juice of 1 lemon
2 tomatoes, diced
2 TBSP capers, drained and rinsed

Film a grill pan or heavy nonstick skillet with oil. Put in the tuna steaks and cook over high heat for 1-2 minutes on either side. The flesh should still look dark inside as it pales on the outside.

For the dressing, mix the rest of the ingredients with the remaining olive oil. Heat through to not-quite-boiling point and pour over the fish as you serve.

Notes: Ever so easy and ever so tasty.