Grilled Tuna Over Lemon-mint Barley Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4 cup finely chopped fresh mint, divided
• 1 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice, divided
• 1 teaspoon fresh lemon juice, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon crushed red pepper flakes
• 3 garlic cloves, minced
• 4 (6 ounce) yellowfin tuna steaks
• 2 1/4 cups water
• 1 cup uncooked pearl barley
• 2 cups chopped tomatoes
• 3/4 cup chopped green onion
• 2 tablespoons capers
• 2 tablespoons chopped pitted kalamata olives
• 1 tablespoon extra virgin olive oil
• cooking spray

Recipe

• 1 combine 1/2 cup mint, lemon rind, 4 teaspoons lemon juice, 1/4 teaspoon salt, pepper, and garlic in a shallow dish; add tuna, turning to coat.
• 2 cover and refrigerate 30 minutes.
• 3 combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil.
• 4 stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed.
• 5 remove from heat; cover and let stand 5 minutes.
• 6 spoon barley into a large bowl; cool slightly.
• 7 add remaining 1/4 cup mint, tomato, green onions, capers, and olives; stir well to combine.
• 8 combine remaining 1/4 teaspoon salt, remaining 2 tablespoons lemon juice, and oil, stirring well with a whisk.
• 9 drizzle over barley mixture; toss gently to coat. set aside.
• 10 prepare grill or broiler.
• 11 place tuna steaks on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side until tuna steaks are medium-rare or until desired degree of doneness.
• 12 spoon about 1 1/2 cups barley mixture onto each of 4 plates; top each serving with 1 tuna steak.