Grilled Tuna And Peppers With Caper Vinaigrette – a delicious recipe with Italian fry peppers, tuna, salt, black pepper, lemon juice, mustard. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Prepare gas grill for cooking over direct high heat.
2
While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
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
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
Serve tuna topped with peppers and caper vinaigrette.
300
kcal
Calories
24
g
Fat
6
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 lb Italian fry peppers (light green), 2 (3/4-lb) sushi-grade tuna steaks (1-inch thick), 1 1/4 teaspoons salt, 1 teaspoon black pepper, and more.
Yes, Grilled Tuna And Peppers With Caper Vinaigrette falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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