2000s Recipes + Menus

Grilled Tuna and Peppers with Caper Vinaigrette

  • Active time:10 min
  • Start to finish:25 min
July 2006
Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.
  • 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
  • Prepare gas grill for cooking over direct high heat; see "Grilling Procedure."
  • 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.
Cooks’ note: If you don’t have a gas grill or aren’t able to grill outdoors, cook tuna on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning once, 4 to 6 minutes total.
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