Yield: 4 servings
|4 ounces||Olive oil; divided|
|2 larges||Red bell peppers|
|1 cup||Ligurian olives|
|½ cup||Green Olive Pesto; see * Note|
|¼ cup||Sherry vinegar|
|½ cup||Virgin olive oil|
|4 \N||Tuna steaks - (1\" thk; 6 oz ea), highest quality|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
* Note: See the "Green Olive Pesto" recipe which is included in this collection.
Light barbecue or preheat broiler. In a mixing bowl, toss bell pepper in 2 ounces olive oil to coat. Place on barbecue or under broiler and char skin of peppers, turning often until nicely blackened all around. The quicker this is done, the meatier the final product will be. When cool enough to handle, rub skin off and remove seeds, leaving flesh as whole as possible.
Cut peppers into diamonds or strips and mix with olives. Set aside. In a blender or food processor, blend Green Olive Pesto, sherry vinegar and virgin olive oil until smooth and silky. Add two tablespoons of this vinaigrette to olive and roasted pepper mixture and set the rest aside.
Grill or broil tuna to medium-rare, about 3 to 4 minutes a side over high heat. Divide pepper and olive mixture in center of four plates. Place hot tuna over mixture and drizzle each steak with several teaspoons of sauce.
Serve. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5617 broadcast 01-25-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.