Grilled Tuna And Peppers With Caper Vinaigrette Recipes

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GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE



Grilled Tuna and Peppers with Caper Vinaigrette image

Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.

Provided by Melissa Roberts-Matar

Categories     Citrus     Fish     Vegetable     Quick & Easy     Tuna     Bell Pepper     Summer     Grill/Barbecue     Capers     Gourmet

Yield 4 servings

Number Of Ingredients 9

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
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1 1/2 tablespoons small capers in brine, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Prepare gas grill for cooking over direct high heat.
  • While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
  • 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.
  • 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.
  • Serve tuna topped with peppers and caper vinaigrette.

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