Indulge in a symphony of flavors with our delectable grilled tuna and peppers with caper vinaigrette. This dish tantalizes the taste buds with its perfectly seared tuna steaks, succulent roasted bell peppers, and a tangy caper vinaigrette that brings it all together. Not only is this recipe a culinary delight, but it's also incredibly easy to prepare, making it perfect for a weeknight dinner or a special occasion.
Accompanying this main course are two equally enticing recipes. The first is a refreshing cucumber and avocado salad, a delightful combination of crisp cucumbers, creamy avocado, red onions, and a zesty lemon-tahini dressing. The second recipe is a flavor-packed roasted vegetable medley, featuring colorful bell peppers, zucchini, carrots, and red onions tossed in a fragrant blend of herbs and olive oil.
These recipes offer a comprehensive culinary experience, from the main course to refreshing salads and delectable roasted vegetables. They showcase the perfect balance of flavors, textures, and colors, ensuring a memorable and satisfying meal.
LINGUINE WITH GRILLED TUNA, CAPERS AND PARSLEY
Steps:
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
- Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.
- Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
- Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
- Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
- Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.
TWICE GRILLED PEPPERS WITH BUFFALO MOZZARELLA AND CAPER-BASIL VINAIGRETTE
Steps:
- Heat your grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from the grill, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides.
- Slice peppers into quarters or to fit over bread slices. Place a slice of mozzarella over each pepper and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature.
- Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil.
ROASTED RED PEPPER FILLED WITH TUNA
This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
Provided by Martha Rose Shulman
Categories easy, for one, quick, roasts
Time 15m
Yield 1 generous serving
Number Of Ingredients 11
Steps:
- Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
- While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
- When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- Choose the freshest tuna steaks possible. Look for steaks that are bright red and firm to the touch.
- Marinate the tuna steaks for at least 30 minutes before grilling. This will help to tenderize the fish and infuse it with flavor.
- Grill the tuna steaks over medium-high heat for 3-4 minutes per side, or until they are cooked to your desired doneness. Tuna is a relatively thin fish, so it cooks quickly.
- Serve the grilled tuna steaks immediately with your favorite sides, such as roasted vegetables, grilled peppers, or a simple salad.
- For the caper vinaigrette, whisk together olive oil, vinegar, capers, Dijon mustard, salt, and pepper.
- Drizzle the caper vinaigrette over the grilled tuna steaks before serving.
Conclusion:
Grilled tuna and peppers with caper vinaigrette is a light and flavorful dish that is perfect for a summer meal. The tuna is cooked to perfection and the caper vinaigrette adds a bright and tangy flavor. This dish is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love