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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
- See more Easy weeknight recipes
