Grilled Tuna With Red Peppers
Published July 10, 1993
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
6 tablespoons fresh lemon juice
4 tablespoons, plus 1 teaspoon, olive oil
1 teaspoon chopped rosemary
2 cloves garlic, peeled and minced
Freshly ground pepper to taste
4 6-ounce tuna steaks
4 red bell peppers, cored, halved, seeded and deribbed
Salt to taste
Nutritional analysis per serving (4 servings)
10 grams carbs; 66 milligrams cholesterol; 346 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 3 grams fiber; 763 milligrams sodium; 43 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the lemon juice, 4 tablespoons olive oil, rosemary, garlic and ground pepper in a shallow dish. Add the tuna and turn to coat well on all sides. Let marinate for 1 hour, turning tuna from time to time.
- Step 2
Preheat a grill or broiler. Brush the remaining teaspoon of olive oil over both sides of the pepper halves. Grill or broil the tuna and peppers until the tuna is charred on the outside but still pink in the center, about 4 minutes per side, and until the peppers are crisp-tender, about 3 minutes per side. Divide among 4 plates, season the tuna with salt and pepper to taste and serve immediately.
Private Notes
Comments
This is one of my go-to quick dishes, and I'm surprised nobody has commented on it- Trust, me, it's great: the sweetness of the peppers goes really well with the garlic/rosemary/citrus marinade. Don't forget to salt the tuna before serving, and I also enjoy a drizzle of good balsamic over the top.