Dinner in a flash: Tuna with lemon caper sauce

Picked up some beautiful tuna steaks at the store today, and wasn't quite sure how to cook them. I found a recipe on epicurious.com that featured a lemon-caper sauce that was really simple and delicious. The steaks were pretty thick, so we grilled them (after brushing with olive oil) about 4 minutes per side. We also grilled orange and green bell pepper pieces on skewers (also brushed with olive oil) and fresh asparagus. While Dave minded the grill, I whisked up the sauce: a little lemon juice, a little Dijon mustard and olive oil, stirred with capers and some fresh parsley. All told, it took about 15 minutes to get everything on the table.

We have two grilled tuna steaks left. I think we'll have that on a nice salad for tomorrow's dinner with avocado, tomato and more fresh peppers.