Grilled Tuna on a Bed of Roasted Peppers with Balsamic Vinegar Sauce

YIELD: 10 servings

Tuna:
3 3/4 lbs. tuna steak*
salt, as needed
pepper, as needed
vegetable oil, as needed

Roasted Peppers & Balsamic Vinegar Sauce:
8 fl. oz. balsamic vinegar
8 fl. oz. fish stock
2 oz. tomato concassè
1 oz. chopped herbs (thyme, tarragon, and/or chives, for example)
arrowroot slurry, as needed
2 oz. enoki mushrooms
3 oz. roasted green pepper julienne
3 oz. roasted red pepper julienne

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