Antipasto of Seared Tuna & Roasted Peppers

Antipasto of Seared Tuna & Roasted Peppers

1 Review
From: EatingWell Magazine, November/December 1993

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

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 12-ounce tuna steak, (about 1 inch thick)
  • ¾ 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
  • ½ loaf of French or Italian bread, thinly sliced
  • Caper berries, lemon wedges and lettuce, for garnish


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  • Ready In

  1. Sprinkle both sides of tuna steak with ½ 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 ¼-inch slices. Cut the red peppers into ¼-inch slices. Arrange tuna and peppers on a serving plate. Sprinkle with the remaining ¼ 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.
  • Make Ahead Tip: The tuna can be cooked (Step 1) up to 8 hours in advance. Cool to room temperature, wrap and refrigerate. Return to room temperature before continuing.

Nutrition information

  • Per serving: 188 calories; 4 g fat(2 g sat); 1 g fiber; 18 g carbohydrates; 17 g protein; 38 mcg folate; 21 mg cholesterol; 1 g sugars; 718 IU vitamin A; 3 mg vitamin C; 111 mg calcium; 2 mg iron; 650 mg sodium; 224 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 3½ lean meat

Reviews 1

December 20, 2012
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By: EatingWell User
Re: Just for fun
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