Grilled Tuna W Vinaigrette & Black Olive-Red Pepper Relish

Recipe Ingredients

1 tablespoon	15ml	Prepared mayonnaise
1/2 cup	118ml	Sherry vinegar
1 1/4 cups	296ml	Olive oil
5		Anchovy fillets
1		Shallot - coarsely chopped (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Red bell peppers - grilled, peeled,
		Seeded and diced
2		Yellow bell peppers - grilled, peeled,
		Seeded and diced
1 cup	146g / 5.1oz	Coarsely-chopped, pitted nicoise olives
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Fresh thyme leaves
1/4 cup	36g / 1.3oz	Coarsely-chopped parsley
1/4 cup	59ml	Sherry vinegar
1 tablespoon	15ml	Honey
4		Tuna steaks - (abt 6 oz ea)
2 tablespoons	30ml	Olive oil

Recipe Instructions

Combine mayonnaise, vinegar, olive oil, anchovy fillets, and shallots in a blender and blend until smooth. Season with salt and pepper to taste.

Combine peppers, olives, garlic, thyme, parsley, vinegar, and honey in a mixing bowl. Season with salt and pepper to taste.

Preheat grill.

Brush tuna with olive oil and season with salt and pepper to taste. Grill rare to medium-rare. Drizzle with vinaigrette and top with room temperature relish.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A20) - from the TV - FOOD NETWORK

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