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Grilled Tuna with Ligurian Olives and Green Olive Vinaigrette
Servings: 4
Ingredients:
- 4 oz. olive oil,
divided
- 2 lg. red bell peppers
- 1 cup Ligurian olives
- 1/2
cup Green Olive Pesto
- 1/4 cup sherry
vinegar
- 1/2 cup virgin olive oil
- 4 tuna steaks (1-inch
thick, 6 oz. each)
- Salt, to taste
- Freshly ground black
pepper, to taste
Instructions:
- Light barbecue
or preheat broiler.
- In a mixing bowl, toss bell pepper in 2 oz.
olive oil to coat. Place on barbecue or under broiler and char skin
of peppers, turning often until nicely blackened all around. The
quicker this is done, the meatier the final product will be. When
cool enough to handle, rub skin off and remove seeds, leaving flesh
as whole as possible. Cut peppers into diamonds or strips and mix
with olives. Set aside.
- In a blender or food processor,
blend Green Olive Pesto, sherry vinegar and virgin olive oil until
smooth and silky.
- Add two tbsp. of this vinaigrette to olive and
roasted pepper mixture and set the rest aside.
- Grill or
broil tuna to medium-rare, 3 to 4 minutes a side over high heat.
- Divide pepper and olive mixture in center of four plates.
- Place hot tuna over mixture and drizzle each steak with several tsp.
of sauce. Serve.
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