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

Melanie Barnard
Source: EatingWell Magazine, November/December 1993


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

188.1 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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