Roasted red peppers, seared tuna and Parmesan cheese join together in this savory antipasto platter. Source: EatingWell Magazine, November/December 1993

Melanie Barnard


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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 Facts

188 calories; 3.8 g total fat; 1.5 g saturated fat; 21 mg cholesterol; 650 mg sodium. 224 mg potassium; 17.9 g carbohydrates; 0.6 g fiber; 1 g sugar; 16.5 g protein; 718 IU vitamin a iu; 3 mg vitamin c; 38 mcg folate; 111 mg calcium; 2 mg iron; 26 mg magnesium;

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