Jun 28, 2007

Grilled Tuna With Onion and Peppers

Makes 4 servings

¼ cup extra virgin olive oil
1 small sweet red pepper thinly sliced

1 small sweet yellow pepper thinly sliced

1 onion, thinly sliced

1 tomato, chopped

3 cloves garlic, minced

2 tablespoons fresh basil, chopped, or 1 1/2 teaspoons dried, crushed

1 cup cooked corn kernels

Salt and freshly ground black pepper

1 1/2 tablespoons balsamic vinegar

Two 1-inch-thick pieces fresh tuna, about 1 1/4 pounds
Fresh parsley leaves for garnish

Brush the onion and pepper slices with 2 tablespoons of the olive oil. Sauté the onion and pepper slices for 5 minutes or until soft turning frequently in a large non-stick sauté pan or grill.

Remove from heat and chop the onion and peppers.

Toss together with the tomato in a medium mixing bowl. Add the garlic, two thirds of the basil, corn, and salt and pepper to taste. Add half of olive oil and the vinegar and toss to combine. Set aside.

Brush the tuna with the remaining olive oil and season with freshly ground pepper and the remaining basil.

Sauté in a large sauté pan or grill on a flat grill over high heat for 2 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you prefer. Slice the tuna in 1/2-inch-thick slices.

Arrange the vegetables in the center of each plate and top with the tuna slices fanned out. Garnish with fresh parsley.

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