Grilled Tuna And Peppers With Caper Vinaigrette
Grilled Tunan And Peppers With Caper Vinaigrette is a gluten free, dairy free, and primal main course. This recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains about 41g of protein, 22g of fat, and a total of 386 calories. This recipe serves 4. A mixture of flat-leaf parsley, dijon mustard, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is perfect for The Fourth Of July.
Instructions
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, 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).
Transfer tuna and peppers as cooked to a serving plate.
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.
Serve tuna topped with peppers and caper vinaigrette.
Cooks' Note:If you don't have a gas grill or aren't able to grill outdoors, cook tuna on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning once, 4 to 6 minutes total.