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

Melanie Barnard
Advertisement

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.

    Advertisement
  • 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 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;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/21/2012
Re: Just for fun Read More