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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

3 red bell peppers

1 large can prepare white northern beans

¼ cup pitted Nicoise or Greek olives, cut into halves

2 Tbsp chopped capers

1 Tbsp chopped parsley

1 tsp chopped thyme

1 tbsp finely chopped shallots

6 Tbsp extra virgin olive oil

2 Tbsp sherry wine vinegar

½ tsp ground black pepper

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
ahi salad
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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