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Ingredients
Red peppers and tomato salsa
- 1 red pepper, in small cubes
- 1 tomato, in small cubes
- 1 small red onion, in small cubes
- 125 ml (1/2 cup) fresh basil, chopped
- 15 ml (1 tbsp.) olive oil
- Zest of a lemon
- Salt and freshly ground pepper
Capers Butter
- 30 ml (2 tbsp.) butter
- 60 ml (1/4 cup) of Lune de Miel cheese, grated
- 15 ml (1 tbsp.) capers
- Zest of a lemon
- Freshly ground pepper4 fresh red fin tuna steaks
- 180 ml (3/4 cup) of Lune de Miel cheese, grated
Preparation
Red peppers and tomato salsa
- Mix all the ingredients in a bowl and refrigerate until ready to use.
Capers Butter
- In a small bowl, mix butter, 60 ml (1/4 cup) of the grated cheese, capers and the zest of a lemon. Season with freshly ground pepper.
- Place the tuna steaks on a pre-oiled grill, directly above medium high heat.
- Cook uncovered for 10 minutes or until the fish flakes with the fork, turning over half way through cooking.
- During the 5 last minutes of cooking, place a drop of the capers butter preparation on the tuna, cover with the remaining cheese and let it melt.
- Serve with the salsa and your favourite roasted vegetables, such as yellow squash.
Suggestion
- Try this recipe with a Le Gré des Champs.
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You can use these cheeses for this recipe
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.