Tuna with grilled PanzanellaIngredients:
3 tablespoon white wine vinegar
2 garlic cloves, minced salt and pepper
9 tablespoon extra virgin olive oil
1 red bell pepper
1 large red onion, sliced into ½ inch rounds
4 slices crusty Italian bread (about 1 inch thick)
3 tablespoons capers, drained and rinsed
3 tablespoons chopped fresh basil
4 tuna steaks (6 to 8 ounces each), about 1 inch thick
- Whisk vinegar, garlic, ¼ teaspoon pepper, and 6 tablespoons oil in large bowl. Transfer 2 tablespoons dressing to small bowl and reserve.
- Slice bottom off pepper, stand upright, and slice off a large, fleshy piece from side of stem. Slice off remaining smaller pieces. Toss onion and pepper with 2 additional tablespoons oil and season with salt and pepper. Grill bread over medium fire until charred on both sides, about 2 minutes per side. Grill onion and pepper until charred on both side, 3 to 5 minutes per side. Cut bread, onion, and pepper into ¾ inch pieces. Toss bread and vegetables with dressing in large bowl. Toss in capers and basil and season with salt and pepper.
- Brush tuna with remaining tablespoon oil and season with salt and pepper. Grill over hot fire until browned on both sides, but still red in center, 2 to 4 minutes per side. Transfer tuna to platter and drizzle with reserve dressing. Serve with salad