Tuna and Peppers Grilled with Caper Vinaigrette

By pattie_d

Active time:10 min

Start to finish:25 min

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.