Grilled Tuna and Peppers with Caper Vinaigrette

Grilled Tuna and Peppers with Caper Vinaigrette
Photo by Romulo Yanes


  • ½ teaspoon Dijon mustard
  • 2 3/4-lb sushi-grade tuna steaks (1-inch thick)
  • 2 tablespoons fresh flat-leaf parsley
  • 1 teaspoon black pepper
  • 1 ¼ teaspoons salt
  • ¾ pound Italian fry pepper (light green)
  • ¼ cup olive oil
  • + 2 more ingredients
    • 1 ½ tablespoons fresh lemon juice
    • 1 ½ tablespoons small capers

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, tu...

View full recipe at Epicurious


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