Antipasto of Seared Tuna and Roasted Peppers


  • 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


Roasted Red Peppers, Seared Tuna And Parmesan Cheese Join Together In This Savory Antipasto Platter.

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