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Mediterranean Tuna Steaks with Roasted Peppers

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 4 tuna steaks 6 oz each, 1-inch thick
  • 2 red bell peppers cut into strips
  • 2 yellow bell peppers cut into strips
  • 1 orange bell pepper cut into strips
  • 1 red onion sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons capers
  • Fresh arugula for serving

Instructions
 

  • Preheat the oven to 450°F and line a sheet pan with parchment paper. In a large bowl, toss the bell pepper strips and red onion with 3 tablespoons of olive oil, balsamic vinegar, garlic, and oregano. Season with half the salt and pepper and spread evenly on the sheet pan. Roast for 8 minutes.
  • Meanwhile, brush the tuna steaks with the remaining olive oil and season with rosemary, remaining salt, and pepper. After the vegetables have roasted for 8 minutes, push them to one side of the pan and place the tuna steaks on the empty space.
  • Roast for 4-6 minutes for medium-rare, or longer if you prefer your tuna more well-done. The peppers should be tender and lightly charred.
  • Remove from the oven and let rest for 2 minutes. Sprinkle the capers over the vegetables and serve the tuna sliced over a bed of fresh arugula with the roasted peppers alongside. This dish captures the bold, sun-soaked flavors of the Mediterranean coast.
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