Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this 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

Serves 4
5 mins to prepare and 25 mins to cook
304 calories / serving
Healthy
Gluten-free
Dairy-free

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

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