Meaty tuna stands up to strong flavors. While this dish needs to marinate for a while, it cooks up quickly.

Serves 4.

¼ cup olive oil
¼ cup dry white wine
1 teaspoon grated lime zest
1 garlic clove, minced
1 tablespoon capers, drained
1 shallot
4 tuna steaks, 6 to 8 ounces each
1 teaspoon kosher salt
½ teaspoon black pepper
4 lime wedges

1. Place the tuna in a glass or ceramic bowl.

2. Place the olive oil, wine, lime zest, garlic, capers, and shallot in a food processor fitted with a steel blade and blend until smooth. Pour the marinade over the tuna, cover, and refrigerate for up to 4 hours, turning occasionally. (You can freeze the tuna for 2 weeks.)

3. Prepare a grill.

4. Sprinkle the tuna with the salt and pepper, and place it on the grill. Cook, brushing it with the marinade, until lightly charred on the outside and rare on the inside. Serve immediately, with the lime wedges.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)