Grilled Tuna and Peppers with Caper Vinaigrette

Grilled Tuna and Peppers with Caper Vinaigrette
Photo by Romulo Yanes


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