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Antipasto of Seared Tuna & Roasted Peppers

  • 30 m
  • 30 m
Melanie Barnard
“Roasted red peppers, seared tuna and Parmesan cheese join together in this savory antipasto platter.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/9/2019