Grilled Tuna With Ligurian Olives & Green Olive Vinaigrette

Recipe Ingredients

4 oz	113g	Olive oil - divided
2 oz	56g	Red bell peppers (large)
1 cup	237ml	Ligurian olives
1/2 cup	118ml	Green olive pesto - see * note
1/4 cup	59ml	Sherry vinegar
1/2 cup	118ml	Virgin olive oil
4		Tuna steaks - - (1" thk, 6 oz ea), highest quality
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Green Olive Pesto" recipe which is included in this collection.

Light barbecue or preheat broiler.

In a mixing bowl, toss bell pepper in 2 ounces 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 tablespoons of this vinaigrette to olive and roasted pepper mixture and set the rest aside.

Grill or broil tuna to medium-rare, about 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 teaspoons of sauce. Serve.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5617)

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