Grilled Tuna And Peppers With Caper Vinaigrette

1. 1

   Prepare gas grill for cooking over direct high heat.

2. 2

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

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.

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. 5

   Serve tuna topped with peppers and caper vinaigrette.

* Per serving · 4 servings · Values may vary.