Griddled tuna steaks with peperonata recipe

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  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 304 calories / serving
  • Healthy
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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.

Arrange the peppers, cut-side down, on a baking tray. Grill or griddle on a high heat for 10 minutes, or until the skin is lightly charred, then turn them over and cook for a further 5 minutes. Tip into a bowl, cover with clingfilm and leave to steam for 5 minutes. 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 minutes 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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  • 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 (3 1/2oz) kalamata olives, pitted
  • 2 tbsp capers, drained and rinsed
  • 1 tsp red wine vinegar
  • 2 tbsp fresh basil, chopped
  • 50g (2oz) rocket
  • 1 lemon, cut into wedges
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  • Energy 1272kj 304kcal 15%
  • Fat 13.9g 20%
  • Saturates 2g 10%
  • Sugars 9.3g 10%
  • Salt 1g 17%

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

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