Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.

　　

Ingredients

4 servings

　　3/4 lb Italian fry peppers (light green)

　　2 (3/4-lb) sushi-grade tuna steaks (1-inch thick)

　　1 1/4 teaspoons salt

　　1 teaspoon black pepper

　　1 1/2 tablespoons fresh lemon juice

　　1/2 teaspoon Dijon mustard

　　1/4 cup olive oil

　　1 1/2 tablespoons small capers in brine, drained and chopped

　　2 tablespoons chopped fresh flat-leaf parsley

　　

Step 1

Prepare gas grill for cooking over direct high heat.

　　

Step 2

While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.

　　

Step 3

Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.

　　

Step 4

While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.

　　

Step 5

Serve tuna topped with peppers and caper vinaigrette.

　　Cooks' Note

　　If you don't have a gas grill or aren't able to grill outdoors, cook tuna on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning once, 4 to 6 minutes total.