YIELD: 10 servings Tuna: 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 ...
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