If you don't want any tuna, use swordfish.

Ingredients

* 4 red bell peppers
* 4 tuna steaks
* 2 Tbs. olive oil
* salt
* pepper
* 1 Tbs. lemon juice
* 2 Tbs. chopped parsley
* 1 sm. jalapeno, chopped
* 1 garlic clove, finely chopped

Directions

Prepare a medium-hot fire in the barbecue grill. Grill the peppers, turning them often, until skin is blistered, about 15 minutes. Put the peppers in a bowl and cover them with foil. Brush tuna steaks with oil and salt and pepper to taste. Grill the fish until browned on one side, about 2 minutes. Turn the fish over and cook until browned on other side, but still pink in center, about 2 minutes. Test for doneness by making a small cut in the thickest part of the fish.

Core, peel and seed the peppers. Cut the peppers into 1/2-inch strips and place them in a bowl. Season with 2 Tbs. of the oil, lemon juice, parsley, jalapeno, garlic and salt to taste. Toss gently. Cut the fish into 1/2-inch slices. Arrange the slices overlapping slightly on a serving plate. Spoon peppers over the top. Serve warm.

Serves 4.

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