Nutrition per serving may change if servings are adjusted.
1 12-ounce tuna steak, (about 1 inch thick)
3/4 teaspoon coarsely ground pepper, divided
2 8-ounce jars roasted red peppers, drained (about 2 cups)
2 teaspoons extra-virgin olive oil
2 teaspoons lemon juice
1 2-ounce piece Parmigiano-Reggiano cheese, at room temperature
2 tablespoons drained capers
1/2 loaf of French or Italian bread, thinly sliced
Caper berries, lemon wedges and lettuce, for garnish
Sprinkle both sides of tuna steak with 1/2 teaspoon of the pepper. Lightly oil a large nonstick skillet or coat it with cooking spray. Heat the skillet over medium-high heat until a drop of water sizzles; add the tuna and cook until the underside is lightly browned, 4 to 6 minutes, then turn and cook just until opaque in the center, 4 to 6 minutes longer. Remove from the pan and cool to room temperature.
Shortly before serving, cut the tuna on the bias into 1/4-inch slices. Cut the red peppers into 1/4-inch slices. Arrange tuna and peppers on a serving plate. Sprinkle with the remaining 1/4 teaspoon pepper, then drizzle with the oil and lemon juice. Shave the cheese into thin slices with a vegetable peeler. Scatter the cheese and capers over the tuna and peppers. Serve with the bread alongside. Garnish with caper berries, lemon wedges and lettuce, if desired.
Make Ahead Tip: The tuna can be cooked (Step 1) up to 8 hours in advance. Cool to room temperature, wrap and refrigerate. Return to room temperature before continuing.