Dinner tonight: grilled tuna with hot-pepper spread

Prep time 20 min 

Cook time 15 min 

Serves 4

  • 1 onion (unpeeled), halved
  • 2 red peppers, seeded and halved lengthwise
  • 2 garlic cloves (unpeeled)
  • 1 small red chili pepper, seeded, de-veined and chopped (wear gloves when handling)
  • 1 large slice whole wheat bread, torn into pieces
  • 15 ml (1 tbsp) tomato paste
  • 50 ml (1/4 c) olive oil, divided
  • Grated rind and juice of 1 lime, divided
  • Salt and freshly ground black pepper
  • 4 tuna steaks (about 750 g/1 1/2 lb)
  1. Preheat a grill to high. Put the onions and red peppers onto the grill, skin side up, along with the garlic. Grill, turning occasionally, until the skins are slightly charred, about 10 minutes. Remove from the grill to cool.
  2. When the vegetables are cool enough to handle, peel them and put the flesh into a food processor with the chili pepper, bread tomato paste and 45 millilitres (three tablespoons) of the oil.
  3. Add half the lime rind and lime juice. Process the mixture to a purée, then season to taste with salt and black pepper. Transfer the sauce to a serving bowl and set aside.
  4. Rub the remaining oil over the fish then season with salt and pepper, to taste. Grill until golden brown on the outside and still pink in the middle, turning once, four to six minutes.
  5. Sprinkle the steaks with the remaining lime rind and lime juice and serve with the sauce.
Dinner tonight: grilled tuna with hot-pepper spread

Personalize it!

If tuna isn't fresh at your market, use swordfish, shark or mahi-mahi instead. To save time, use jarred roasted peppers.

Cook's tip

A quick way to peel any kind of charred peppers is to put them into a plastic ziplock bag straight from the grill. Let them cool completely inside the bag before peeling; the skins should slip off easily.


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