Griddled tuna steaks with peperonata recipe
Peperonata is a vibrant, Southern Italian side of gorgeous grilled peppers mixed with olives, capers and vinegar. The sweet-sharp flavour cuts through meaty, oily tuna steak in the most delicious way, giving you a well-balanced midweek meal, that's good for you too.
See method- Serves 4
- Takes 35 mins
- 304 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 2 red peppers, seeded and halved
- 1 yellow pepper, seeded and halved
- 1 orange pepper, seeded and halved
- 4 fresh tuna steaks
- 2 tbsp olive oil
- 100g kalamata olives, pitted
- 2 tbsp capers, drained and rinsed
- 1 tsp red wine vinegar
- 2 tbsp fresh basil, chopped
- 50g rocket
- 1 lemon, cut into wedges
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Shop ingredientsEach serving contains
- Energy
- 1270kJ 304.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 11.1gProtein 32.9gFibre 4.1g
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Method
- Arrange the peppers, cut-side down, on a baking tray. Grill or griddle on a high heat for 10 mins, or until the skin is lightly charred, then turn them over and cook for a further 5 mins. Tip into a bowl, cover with clingfilm and leave to steam for 5 mins. When cool enough to handle, peel and discard the skins, then cut into strips.
- Heat a griddle pan on the hob until smoking. Season the tuna, then drizzle with the oil. Cook for 1-2 mins on each side, or until cooked to your liking.
- Meanwhile, make the peperonata by combining the peppers, olives, capers, vinegar, basil and seasoning in a large bowl. Add the rocket and toss well. Divide between 4 shallow bowls or serving plates and top each with a tuna steak. Serve with a wedge of lemon for squeezing over.
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