Grilled Tuna And Peppers With Caper Vinaigrette
Grilled Tunan And Peppers With Caper Vinaigrette might be a good recipe to expand your main course repertoire. For $6.5 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 386 calories, 41g of protein, and 22g of fat each. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. If you have fresh flat-leaf parsley, black pepper, olive oil, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. 6 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 24 minutes. It is brought to you by Epicurious. Overall, this recipe earns a great spoonacular score of 96%. Similar recipes are Roasted Red Peppers and Cauliflower with Caper Vinaigrette, Grilled Asparagus with Caper Vinaigrette, and Grilled Halibut with Lemon-Caper Vinaigrette.
Servings: 4
Ingredients:
2 (3/4-lb) sushi-grade tuna steaks (1-inch thick)
1 tsp black pepper
1 1/2 Tbsps small capers in brine, drained and chopped
1/2 tsp Dijon mustard
2 Tbsps chopped fresh flat-leaf parsley
1 1/2 Tbsps fresh lemon juice
1/4 cup olive oil
3/4 lb Italian fry peppers (light green)
1 1/4 tsps salt
Equipment:
grill
whisk
bowl
grill pan
Cooking instruction summary:
Preparation 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 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. 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.
Step by step:
1. Prepare gas grill for cooking over direct high heat.
2. While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
3. 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).
4. Transfer tuna and peppers as cooked to a serving plate.
5. 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.
6. Whisk in capers and parsley.
7. Serve tuna topped with peppers and caper vinaigrette.
8. 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.
Nutrition Information:
covered percent of daily need
