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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.