Grilled Tuna and Peppers with Caper Vinaigrette

Ingredients for Grilled Tuna and Peppers with Caper Vinaigrette

• 350g 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 teaspoons Dijon mustard

• 60ml di olio d'oliva

• 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.

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 teaspoons pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in centre 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 teaspoons salt and 1/2 teaspoons 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.