2000s Recipes + Menus
Grilled Tuna and Peppers with Caper Vinaigrette
Serves4
- 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
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Prepare gas grill for cooking over direct high heat; see "Grilling Procedure."
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While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
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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.
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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.
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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.
- Keywords
- ian knauer,
- ten-minute mains,
- quick kitchen,
- grilling,
- seafood
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