UBS In Person Cooking Class: Mediterranean Seared Tuna & Marinated Veggies

*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.*

Lemon Caper Grilled Tuna

Serves 4

2 tbsp olive oil

2 lemons, zested and juiced, plus 1 lemon, wedged for serving

2 garlic clove or 1 small shallot, grated or finely minced

1 small hot chile, sliced thin (such as Fresno)

1 tbsp capers, rinsed and chopped

1 tbsp + 1 tsp fresh chopped oregano

Kosher salt and freshly ground black pepper

4 (6oz) tuna steaks

Coarse sea salt, for finishing

1. Place tuna in a shallow baking dish wide enough to hold the steaks in a single layer. Whisk together the olive oil, zest and juice of 2 lemons, garlic or shallot, chile, capers, 1 tbsp oregano, and a generous couple pinches of salt and pepper in a small bowl; set ⅓ of mixture aside for finishing. Pour remaining ⅔ of sauce over the tuna and coat steaks well. Let stand at room temperature for 20 minutes, flipping once or twice.

2. Place a grill pan over medium high heat and lightly oil. Remove tuna from marinade and pat dry with paper towels. Light coat with olive oil. When oil is smoking, add tuna so that each piece is touching the pan (do not overcrowd, cook in batches if needed). Grill tuna until charred on both sides and pink in the center, about 3 minutes each side for medium rare.

3. Transfer tuna to a platter. Dress with remaining ⅓ sauce and sprinkle with remaining 1 tsp of oregano and a pinch of coarse sea salt and a crack of freshly ground black pepper. Serve immediately.

Marinated Mediterranean Vegetables

Serves 4

¼ cup sherry or red wine vinegar

1 tsp sugar

1 garlic clove, minced

1 bay leaf or sprig of thyme or oregano or parsley, torn or bruised

kosher salt, coarsely ground black pepper, and red pepper flakes

1 (15oz) can chickpeas or white beans, rinsed and drained

1 red onion or 1 bunch scallion, thinly sliced

1 cup cherry or grape tomatoes, halved

½ cup marinated roasted or sundried tomatoes, cut into strips

2 roasted red or yellow peppers, cut into strips

1 fresh red or yellow bell pepper, cut into strips

1 cup cooked artichoke hearts, quartered or roughly chopped

⅓ cup olives, such as castelvetrano, cerignola, or kalamata, roughly chopped

2 - 3 oz feta, cut or crumbled into large pieces

¼ cup olive oil

½ cup chopped fresh herbs, some combo of parsley, basil, chives, tarragon, mint, oregano

2 cups baby arugula

1. In a small bowl, combine the vinegar, sugar,

garlic, and herb sprig. Season with salt, black pepper, and red pepper flakes; whisk vigorously until sugar is dissolved and let sit.

2. In a large mixing bowl, combine beans with vegetables and feta. Toss with vinegar mixture and let sit for 20 - 30 minutes to marinate.

3. Just before serving, add olive oil and fresh herbs; toss gently. Serve over arugula.

Host or Publisher UBS Weehawken