Antipasto of Seared Tuna & Roasted Peppers
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Ingredients:
1/2 - Italian
or French bread loaf, thinly sliced
2 ounce Parmigiano-Reggiano
cheese, piece, at room temperature
1 tablespoon caperberries,
for garnish
2 tablespoon
capers, drained
2 teaspoon fresh lemon
juice
15 ounce
jarred roasted red pepper, drained
8 - lemon wedges,
for garnish
8 - lettuce
leaves, for garnish
2 teaspoon olive oil,
preferably extra-virgin olive oil
1 3/4 pound tuna steaks,
about 1-inch-thick
Instructions:
Sprinkle both sides of tuna
steak with two-thirds of the pepper. Lightly oil a large nonstick skillet
or coat it with nonstick cooking spray. Heat the skillet over high heat
until a drop of water sizzles; add the tuna and cook until the underside
is lightly browned, 4 to 5 minutes, then turn and cook just until opaque
in the center, 4 to 5 minutes longer.
Remove from the skillet
and cool to room temperature. (Tuna can be cooked up to 8 hours ahead.
Cool to room temperature, wrap and refrigerate. Return to room temperature
before continuing.)
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 pepper, then drizzle with the olive oil and lemon juice.
With a vegetable peeler, shave the cheese into thin slices. 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.
Nutrition Facts:
Amount Per Serving:
Calories 138
Fat 6 g, Cholesterol
27 mg,
Sodium 373 mg,
Courtesy Of:
By Tavolo Healthy Kitchen
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