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

Melanie Barnard
Source: EatingWell Magazine, November/December 1993
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

188.1 calories; protein 16.5g 33% DV; carbohydrates 17.9g 6% DV; exchange other carbs 1; dietary fiber 0.6g 2% DV; sugars 1.1g; fat 3.8g 6% DV; saturated fat 1.5g 8% DV; cholesterol 21.4mg 7% DV; vitamin a iu 718.1IU 14% DV; vitamin c 2.9mg 5% DV; folate 38.3mcg 10% DV; calcium 111.2mg 11% DV; iron 1.5mg 8% DV; magnesium 26mg 9% DV; potassium 224mg 6% DV; sodium 649.6mg 26% DV; thiamin 0.2mg 20% DV.

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Rating: 3 stars
12/21/2012
Re: Just for fun Read More