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Griddled tuna steaks with peperonata recipe

Griddled tuna steaks with peperonata recipe

6 ratings

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

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

Each serving contains

  • Energy

    1270kj
    304kcal     15%

  • Fat

    14g 20%

  • Saturates

    2g 10%

  • Sugars

    9g 10%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 11.1g Protein 32.9g Fibre 4.1g

Method

  1. 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.
  2. 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.
  3. 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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