Aug 10 2008

Fish on the grill is classically Summer, and this Mediterranean inspired recipe is simple and fast. The caper sauce is chock-full of flavor, so make as much of it as possible. Toss the leftover sauce over a side of green beans, corn, Summer squash, or broccoli for a colorful, well-balanced meal.

If you don't have a gas grill or aren't able to grill outdoors, you can also cook the tuna on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning once, 4 to 6 minutes total. To get the recipe, read more.

From Gourmet magazine

Grilled Tuna and Peppers with Caper Vinaigrette

Grilled Tuna and Peppers with Caper Vinaigrette

Ingredients

3/4 pound light green Italian fry peppers
2 3/4-pound sushi-grade tuna steaks, 1-inch thick
1 1/4 teaspoons salt
1 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1 1/2 tablespoons small capers in brine, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. 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.
  2. 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).
  3. 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.
  4. Transfer tuna and peppers as cooked to a serving plate.
  5. Serve tuna topped with peppers and caper vinaigrette.

Serves 4.

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