YIELD: 10 servings
3 3/4 lbs. tuna steak*
salt, as needed
pepper, as needed
vegetable oil, as needed
Roasted Peppers & Balsamic Vinegar Sauce:
8 fl. oz. balsamic vinegar
8 fl. oz. fish stock
2 oz. tomato concassè
1 oz. chopped herbs (thyme, tarragon, and/or chives, for example)
arrowroot slurry, as needed
2 oz. enoki mushrooms
3 oz. roasted green pepper julienne
3 oz. roasted red pepper julienne
3 oz. roasted yellow pepper julienne
- For the tuna: Cut the tuna into 10 equal steaks, 5 to 6 oz. each. Season them with salt and pepper. Brush with oil. Allow any excess to drain away before placing on grill.
- Place the tuna presentation side down on the grill or broiler rods. Grill or broil undisturbed for about 2 minutes. (Optional: Give each steak a quarter turn—90°—during broiling to achieve grill marks.) Turn the tuna over and complete cooking, about 2 to 4 minutes more.
- Serve the tuna with the balsamic vinegar and pepper sauce.
- FOR THE SAUCE: Combine the vinegar, stock, tomato concassè, and herbs. Bring the mixture to a simmer and thicken it lightly with arrowroot slurry. Add the enoki mushrooms . Add the peppers, and simmer the sauce for 2 to 3 minutes. Adjust the seasoning with salt and pepper.
*Note: Swordfish, mahi mahi or other firm meaty fish can be used.
Recipe from The Culinary Institute of America's The Professional Chef, 7th Edition (John Wiley & Sons, 2002). Photo Ben Fink/The Culinary Institute of America