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Add a photoServings: 4
Ingredients
- 4 ounce Extra virgin olive oil divided
- 2 lrg Red bell peppers
- 1 c. Ligurian olives
- 1/2 c. Green Olive Pesto see * Note
- 1/4 c. Sherry vinegar
- 1/2 c. Virgin extra virgin olive oil
- 4 x Tuna steaks - (1" thk, 6 ounce ea) highest quality Salt to taste Freshly-grnd black pepper to taste
Directions
- Light barbecue or possibly preheat broiler.
- In a mixing bowl, toss bell pepper in 2 ounces extra virgin olive oil to coat. Place on barbecue or possibly under broiler and char skin of peppers, turning often till nicely blackened all around. The quicker this is done, the meatier the final product will be. When cold sufficient to handle, rub skin off and remove seeds, leaving flesh as whole as possible. Cut peppers into diamonds or possibly strips and mix with olives. Set aside.
- In a blender or possibly food processor, blend Green Olive Pesto, sherry vinegar and virgin extra virgin olive oil till smooth and silky. Add in two Tbsp. of this vinaigrette to olive and roasted pepper mix and set the rest aside.
- Grill or possibly broil tuna to medium-rare, about 3 to 4 min a side over high heat. Divide pepper and olive mix in center of four plates. Place warm tuna over mix and drizzle each steak with several tsp. of sauce. Serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 513 | |
| Calories from Fat 491 | 96% |
| Total Fat 55.55g | 69% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 148mg | 4% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.82g | 2% |
| Protein 0.67g | 1% |
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