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Grilled Tuna and Peppers with Caper Vinaigrette
Created by Bopper7, Friday, 09 October 2009
none
Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.
Ingredients
At a glance
Categories
Serves
4
- 500g peppers (red green yellow or orange)
- 2 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
Method/steps
- Heat up griddle pan until it is smoking
- While the griddle 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 and sprinkle a little oil all over. Cook tuna and peppers on lightly oiled griddle pan, 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.
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