Sicilian Tuna with Capers

Ingredients

• 4  fresh or frozen tuna steaks, cut 1 inch thick (about 1 pound total)
• 2  tablespoonsred wine vinegar
• 1  tablespoonsnipped fresh dillweed or 1 teaspoon dried dillweed
• 2  teaspoonsolive oil
• 1/4  teaspoonsalt
• 1/8  teaspooncayenne pepper
• 1/2  cupchopped tomato
• 1  tablespooncapers, drained
• 1  tablespoonchopped pitted ripe olives
• 1  clovegarlic, minced

Directions

Preheat broiler. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For marinade, in a shallow dish combine vinegar, dillweed, oil, salt, and half of the cayenne pepper. Add fish to marinade in dish, turning to coat. Cover and marinate in the refrigerator for 15 minutes.

Meanwhile in a small bowl stir together tomato, drained capers, olives, garlic, and the remaining cayenne pepper.

Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 4 minutes. Turn fish and brush with all of the reserved marinade. Broil for 4 to 8 minutes more or until fish begins to flake when tested with a fork. Serve tuna topped with tomato mixture.