Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce is gluten-free.


"Is this chicken what I have or is this fish? I know it's tuna. But it says chicken by the sea."
-Jessica Simpson, Actress

The refrigerator light goes on...

I like this sweet sauce a lot but have toned it down a little for posting to the web site. If you like spicy food, don't hesitate to add more hot sauce. For the brave, between 1/2 and 1 teaspoon should be sufficient to make this dish really zing.

You can use bottled roasted red peppers for this barbecue sauce. Make sure that the ones that you purchase are packed in water and my measurements have shown that one medium sized red bell pepper roasted, peeled and seeded weighs about 2 ounces.

If I am cooking more than one serving, I like to cook larger tuna steaks: on the order of 8 to 16 ounces (2 to 4 servings per steak). There's less chance you will overcook the tuna that way.


Sweet Red Pepper Barbecue Tuna

Servings: 6 | Serving size: 1/4 cup sauce with 4 ounces tuna

Cooking Time: 30 Minutes

This recipe can easily be multiplied. The sauce keeps well for 72 hours in the refrigerator and the cooked tuna makes great leftovers.

Serve with Mashed Yams or Jasmine Rice or Jasmine Rice - Low Sodium Version or Brown and Wild Rice or Brown Rice

2 red bell peppers
2 Tbsp peach preserves
2 Tbsp pure maple syrup
1/2 cup cider vinegar
1 Tbsp Worcestershire sauce
1/8 tsp hot sauce (like Tabasco)
1/4 tsp salt
1/2 tsp dry mustard
1 tsp chili powder
1 tsp paprika
6 4 ounce tuna steaks
spray olive oil

Preheat the oven to broil.

Place the red pepper in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow it to cool slightly.

Peel and seed the cooled pepper.

Place the pepper in a blender with the peach preserves, maple syrup, vinegar, Worcestershire sauce, vinegar, hot sauce, dry mustard, chili powder and paprika in a blender. Blend until smooth. Chilling the sauce overnight is best.

Preheat oven to 450°F. Place a large skillet in the oven. When the oven is hot spray the pan lightly with oil and add the tuna. (If cooking more than 3 or 4 servings use a second or third skillet. If the tuna is too crowded in the pan it will not sear properly.)

Let the tuna sear for 2 minutes and turn. After two minutes add 1/4 cup (per serving) of the barbecue sauce. Cook for another 2 minutes and turn.

Cook the tuna for another 2 - 4 minutes and remove. Slice and serve topped with the remaining sauce.

Nutrition Facts

Serving size: 1/4 cup sauce, 4 ounces tuna

Servings: 6

Amount Per Serving

Calories 211 Calories from Fat 52
  % Daily Value
Total Fat 6g 9%
    Saturated Fat 1g 7%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 43mg 14%
Sodium 179mg 7%
Total Carbohydrates 10g 3%
    Dietary Fiber 1g 5%
    Sugars 7g
Protein 27g
Vitamin A 81% Vitamin C 87%
Calcium 2% Iron 10%
Vitamin K 3 mcg Potassium 438 mg
Magnesium 66 mg