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

Source: EatingWell Magazine, November/December 1993


Recipe Summary test

30 mins

Nutrition Profile:



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 calories; protein 16.5g; carbohydrates 17.9g; dietary fiber 0.6g; sugars 1.1g; fat 3.8g; saturated fat 1.5g; cholesterol 21.4mg; vitamin a iu 718.1IU; vitamin c 2.9mg; folate 38.3mcg; calcium 111.2mg; iron 1.5mg; magnesium 26mg; potassium 224mg; sodium 649.6mg; thiamin 0.2mg.

1 starch, 1 vegetable, 3 1/2 lean meat