Grilled Tuna and Peppers with Caper Vinaigrette
Fresh sushi-grade tuna steaks grilled to perfection alongside Italian fry peppers, topped with a zesty caper vinaigrette made with lemon, mustard, and fresh parsley. A light and flavorful seafood dish perfect for outdoor dining.
Ingredients
- •¾ lb Italian fry peppers (light green)
- •2 piece sushi-grade tuna steaks
- •1¼ teaspoons salt
- •1 teaspoon black pepper
- •1½ tablespoons fresh lemon juice
- •½ teaspoon Dijon mustard
- •¼ cup olive oil
- •1½ tablespoons small capers
- •2 tablespoons fresh flat-leaf parsley
Cooking Instructions
- 1.
Prepare gas grill for cooking over direct high heat.
5 min
- 2.
While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
5 min
- 3.
Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
6 min
- 4.
While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
5 min
- 5.
Serve tuna topped with peppers and caper vinaigrette.
2 min