Grilled Tuna and Cubanelle Peppers

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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Tuna fillets or steaks
Cubanelle peppers
Olive oil
Salt and Pepper
Vinaigrette dressing (homemade or store bought)
Kalamata olives


Liberally grease your grill and throw on some tuna (seasoned with olive oil, salt and pepper) and the peppers. You want the peppers to be soft and charred in spots. They don’t take long—remember that they are thin peppers. Cook fish till done and remove from grill.

In the meantime, make a basic vinaigrette (your favorite using red or white wine vinegar) and add a bunch of chopped capers and Kalamata olives.

Slice or chop cooked peppers. Top fish with vinaigrette mixture and spoon peppers over top of fish.