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 Ingredients 3/4 pound light green Italian fry peppers Directions Serves 4.
Grilled Tuna and Peppers with Caper Vinaigrette
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
From Gourmet magazine
3/4 pound light green Italian fry peppers