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
How to Make It
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 pineapple and honey glaze and bell pepper ragout can be prepared through Step 3 and refrigerated for up to 1 day.
Couscous flavored with black olive puree.
The grilled tuna needs a full-bodied white with toasty oak undertones. Try a Chardonnay from California.
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