Grilled Tuna and Peppers with Caper Vinaigrette

Grilled Tuna and Peppers with Caper Vinaigrette
Photo by Romulo Yanes


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

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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