Glazed Grilled Tuna with Sweet Bell Pepper Ragout
- SERVINGS: 8
- 1 cup unsweetened pineapple juice
- 2 tablespoons honey
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium red tomato, cut into 1/2-inch dice
- 1 medium yellow tomato, cut into 1/2-inch dice
- 1/2 cup julienned oil-packed sun-dried tomatoes, drained
- Salt and freshly ground pepper
- Eight 5-ounce tuna steaks, about 1 inch thick
- 1 tablespoon cold unsalted butter
- 1/4 cup oregano leaves
- In a small saucepan, combine the pineapple juice and honey and bring to a boil. Simmer over moderately low heat until reduced to 1/2 cup, about 25 minutes. Let cool.
- Roast the red and yellow peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover and let steam for 10 minutes. Peel the peppers and discard the stems and seeds.
- Cut the peppers into 1/2-inch dice and put them in a large skillet. Add the reserved pepper juices and the red and yellow tomatoes and boil over moderately high heat for 2 minutes. Add the sun-dried tomatoes, season with salt and pepper and remove from the heat.
- Light a grill or preheat a grill pan. Season the tuna steaks with salt and pepper. Grill the tuna steaks over a hot fire or over high heat for 2 to 3 minutes per side, brushing frequently with the pineapple and honey glaze; the tuna should be nicely charred on the outside and medium rare within.
- Bring the pepper ragout to a simmer. Remove from the heat and swirl in the butter until blended. Set a tuna steak on each plate and spoon the pepper ragout alongside. Garnish with the oregano and serve at once.
The grilled tuna needs a full-bodied white with toasty oak undertones. Try a Chardonnay from California.