Grilled Tuna and Peppers with Caper Vinaigrette

Grilled Tuna and Peppers with Caper Vinaigrette
Photo by Romulo Yanes


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

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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