Antipasto of Seared Tuna & Roasted Peppers (Printer-Friendly Version) | Eating Well
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Antipasto of Seared Tuna & Roasted Peppers

http://www.eatingwell.com/recipes/antipasto_of_seared_tuna_roasted_peppers.html

From EatingWell:  November/December 1993

Roasted red peppers, seared tuna and Parmesan cheese join together in this savory antipasto platter.

8 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Sprinkle both sides of tuna steak with 1/2 teaspoon of the pepper. Lightly oil a large nonstick skillet or coat it with cooking spray. Heat the skillet over medium-high heat until a drop of water sizzles; add the tuna and cook until the underside is lightly browned, 4 to 6 minutes, then turn and cook just until opaque in the center, 4 to 6 minutes longer. Remove from the pan and cool to room temperature.
  2. Shortly before serving, cut the tuna on the bias into 1/4-inch slices. Cut the red peppers into 1/4-inch slices. Arrange tuna and peppers on a serving plate. Sprinkle with the remaining 1/4 teaspoon pepper, then drizzle with the oil and lemon juice. Shave the cheese into thin slices with a vegetable peeler. Scatter the cheese and capers over the tuna and peppers. Serve with the bread alongside. Garnish with caper berries, lemon wedges and lettuce, if desired.

Nutrition

Per serving : 191 Calories; 4 g Fat; 2 g Sat; 2 g Mono; 24 mg Cholesterol; 19 g Carbohydrates; 16 g Protein; 1 g Fiber; 686 mg Sodium; 225 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 very lean meat

Tips & Notes