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

YIELD: 10 servings

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

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.