Serves: 4
Total Calories: 61

4 red or yellow bell pepper
4 tuna steaks (each about 3/4 inch thick)
2 tablespoons olive oil
salt and freshly ground black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
1 small jalapeno chiles or other fresh chile, finely chopped or crushed red pepper to taste
1 clove garlic, finely chopped

1 Place the grill rack or broiler pan about 5 inches from the source of the heat. Prepare a medium-hot fire in a barbecue grill, or preheat the broiler.

2 Grill or broil the peppers, turning them often, until the skin is blistered and lightly charred, about 15 minutes. Place the peppers in a bowl and cover them with foil or plastic wrap.

3 Brush the tuna steaks with oil and salt and pepper to taste. Grill or broil the fish until browned on one side, about 2 minutes. Turn the fish over with tongs and cook until browned on the other side but still pink in the center, about 2 minutes more, or until done to taste. Test for doneness by making a small cut in the thickest part of the fish.

4 Core, peel, and seed the peppers. Cut the peppers into 1/2-inch strips and place them in a bowl. Season with 2 tablespoons of the oil, the lemon juice, parsley, chile, garlic, and salt to taste. Toss gently.

5 Cut the fish into 1/2-inch slices. Arrange the slices overlapping slightly on a serving plate. Spoon the peppers over the top. Serve warm.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 61
Calories from Fat: 60

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