Ingredients
- 1 12-ounce tuna steak, (about 1 inch thick)
- 3/4 teaspoon coarsely ground pepper, divided
- 2 8-ounce jars roasted red peppers, drained (about 2 cups)
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons lemon juice
- 1 2-ounce piece Parmigiano-Reggiano cheese, at room temperature
- 2 tablespoons drained capers
- 1/2 loaf of French or Italian bread, thinly sliced
- Caper berries, lemon wedges and lettuce, for garnish
Description
Roasted Red Peppers, Seared Tuna And Parmesan Cheese Join Together In This Savory Antipasto Platter.
Eating Well
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter