6 tuna steaks, 7 ounces each
1 cup dry white wine
1 teaspoon finely chopped fresh rosemary
1/4 cup roasted garlic in fused olive oil
2 teaspoons Capperi
1 tablespoon drained capers
juice of one lemon
salt and freshly ground black pepper to taste
In a medium bowl, combine wine, rosemary and garlic and mix well. Place steaks into a glass bowl. Do not use a metallic bowl. Pour mixture onto steaks. Coat evenly and marinate for at least 1 hour. Drizzle a small amount of the olive oil into a cast iron pan and heat. Remove steaks from the bowl and pat dry. Reserve marinade. Cook steaks on both sides until lightly browned, basting frequently with marinade. When done cooking, sprinkle steaks with Capperi. In a medium bowl, whisk remaining oil, lemon juice, capers, salt and pepper. Transfer steaks onto serving platter and drizzle sauce over.
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