Antipasto of Seared Tuna & Roasted Peppers

November/December 1993

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

Antipasto of Seared Tuna & Roasted Peppers

Makes: 8 servings

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  • 1 12-ounce tuna steak, (about 1 inch thick)
  • 3/4 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
  • 1/2 loaf of French or Italian bread, thinly sliced
  • Caper berries, lemon wedges and lettuce, for garnish


  1. 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.
  2. 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 & Notes

  • 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.


Per serving: 191 calories; 4 g fat (2 g sat, 2 g mono); 24 mg cholesterol; 19 g carbohydrates; 16 g protein; 1 g fiber; 686 mg sodium; 225 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value), source of omega-3 fats

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 1/2 very lean meat

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