Grilled Tuna and Peppers with Caper Vinaigrette

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. 1.

   Prepare gas grill for cooking over direct high heat.

   5 min

2. 2.

   While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.

   5 min

3. 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. 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. 5.

   Serve tuna topped with peppers and caper vinaigrette.

   2 min