3/4 c Extra virgin olive oil
1/2 c Minced parsley or dried parsley
1/2 c Jarred marinated roasted-peppers, drained and diced
1/2 c Thinly sliced scallions
1/4 c Fresh lemon juice
2 tb Capers, drained
2 tb Minced fresh oregano, or 2 ts dried oregano
1/4 ts Salt
6 8-oz tuna steaks, about 3/4-inch thick
1/8 ts Freshly ground pepper

1. In medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 2 tbsp. lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set aside.

2. Place tuna in a zip-lock bag. Drizzle remaining 1/4 cup olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Shake gently to coat all sides. Marinate at room temperature 30 minutes.

3. Preheat BBQ. Place fish on an oiled grill. Reheat sauce. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak.