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Ingredients
For 4 Serving(s)
grilled-tuna-and-peppers-with-caper-vinaigrette
- 1 lb Italian frying peppers
- 2 tuna steaks
- 1 1/4 t salt
- 1 t Dijon mustard
- 1/4 c olive oil
- 1 1/2 T capers
- 2 T parsley
Grilled Tuna and Peppers with Caper Vinaigrette Directions
- Heat a gas grill to high. Lightly oil the grill rack, and arrange for direct cooking.
- Slice the peppers lengthwise into quarters. Discard the stems and seeds, and if needed, trim the ends so that the quarters will lie flat.
- Sprinkle tuna with 1 teaspoon of the salt and ½ teaspoon of the pepper. When hot, place the tuna and the peppers on the grill rack. Cook the tuna 4-6 minutes total, flipping once midway through, until the tuna is only pink in the center. Cook the peppers until lightly charred and tender – they may take longer than the tuna.
- In a small bowl, whisk together the lemon juice, mustard, last ¼ teaspoon of salt, and last ½ tsp. of pepper. While whisking, add the olive oil in a slow stream, whisking until emulsified. Whisk in the capers and the parsley.
- Serve with the grilled peppers alongside the tuna, all topped with the caper vinaigrette.