Grilled Yellowfin Tuna With Oven-Roasted Peppers
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
71
Spice
64
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cup
Extra-Virgin Olive Oil1 tbsp
Shallot (minced)1 clove
Garlic (minced)1 tbsp
Balsamic VinegarDirections:
1
Preheat grill to high heat
2
Rub olive oil over each steak and season with salt and pepper
3
Transfer steaks to grill and cook for 2 to 3 minutes per side for rare
4
Place in the refrigerator to make the slicing easier
5
Serve with Oven-Roasted Peppers
6
Over a gas flame, or under the broiler, roast peppers until the skin blisters and turns black, turning with tongs so they get evenly charred
7
Place the peppers in a bowl and cover with plastic for 15 to 20 minutes
8
Uncover, peel off the blackened skin, remove the core, and discard the seeds and ribs
9
Cut the peppers into thin strips and place in a clean bowl
10
Add the fresh herbs, shallots, garlic, olive oil, and balsamic vinegar and toss to combine