Grilled Tuna over Lemon-Mint Barley Salad

From Cooking Light. Note marination time.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3⁄4 cup  finely chopped of 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

Directions

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.