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ALL RECIPES

Grilled Ahi Tuna with Roasted Red Pepper

  • Pair with Cabernet Franc
Primary Ingredients

3 pounds fresh ahi tuna, cut into eight 5oz. portions 

1 tsp chopped thyme 

3 red bell peppers 

1Tbsp finely chopped shallots 

1 large can of prepared white northern beans 

6Tbsp extra virgin olive oil 

¼ cup pitted Nicoise or Greek olives, cut into halves 

2Tbsp sherry wine vinegar 

2Tbsp chopped capers 

½ tsp ground black pepper 

1Tbsp chopped parsley 

1 tsp Kosher salt

Primary Technique
  1. Heat grill to approximately 250ºF, grill the whole red bell peppers until the outsides are evenly charred and the flesh of the peppers are soft. Place the peppers in a bowl and cover tightly with a lid or plastic wrap for ten minutes to steam.  
  2. Remove the peppers from the bowl and remove the charred skins with a paper towel. Cut the peppers open and remove the seeds and stems then roughly chop them up and reserve. 
  3. To complete the salad: In a bowl combine the drained beans, peppers, olives, shallots, capers, herbs, 5 Tbsp of oil, vinegar, and season to taste with the salt and pepper. (This can be done up to two days in advance.) 
  4. For the tuna: season with salt and pepper and brush with remaining olive oil. On a prepared grill that is approximately 250º F. Grill the tuna for about 1 minute on each side for every inch of tuna, for medium-rare. 
  5. To finish the dish serve with either chilled or warmed bean salad and enjoy.
grilled tuna
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
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