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Antipasto of Seared Tuna & Roasted Peppers*

3 oz tuna steak (about 1-inch thick)
Coarsely ground black pepper to taste
1/2 cup roasted red peppers
1/2 tsp olive oil, preferably extra-virgin
1/2 tsp fresh lemon juice
1/2 oz Parmigiano-Reggiano cheese, at room temperature
1 1/2 tsp drained capers
Allowed vegetables
Caper berries, lemon wedges, and lettuce for garnish

Sprinkle both sides of tuna steak with 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.)

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 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 allowed vegetables. Garnish with caper berries, lemon wedges, and lettuce, if desired.

Recipe reprinted with permission of EatingWell, The Magazine of Food & Health.

Serves 2. Per serving: 170.48 calories, 4.1 total fat (1.77 g sat), 26.22 mg cholesterol, 16.22 g carbohydrate, 17.06 g protein, 3.69 g fiber, 400.09 mg sodium

EatingWell (via The Daily Dish email list)