Grilled Tuna with Roasted Peppers EntréeSeafood “As summer ends our Farmers Market is overflowing with ripe peppers,the seafood market is featuring fresh tuna and we are releasing our Estate Cabernet Sauvignon. What a perfect way to ease into fall.” – Pennie Haase, AVV’s National Marketing Director and Northeast Regional Sales Manager 2 teaspoons Dijon mustard ¼ cup sherry vinegar ½ cup AVV Olive Oil, plus 1 tablespoon ½ teaspoon salt Black pepper, to taste ½ cup red onion or shallot, finely diced 2 cloves garlic, finely minced ¼ teaspoon fresh thyme, minced 4 peppers – red, orange, yellow (not green) 4 slices fresh Tuna fillet, 1 ½” thick – yellowfin, bluefin or ahi 1 tablespoon fresh chives, finely minced 1 tablespoon fresh parsley, finely minced Wisk together mustard and sherry vinegar, then wisk in ½ cup AVV Olive Oil and add ½ teaspoon salt and pepper to taste. Mix in onion, garlic and thyme. Heat grill to high, blacken peppers on all sides and allow to sit 15 minutes in a bowl covered withplastic wrap. Remove skin from peppers, seed and slice into ¼“ strips. Mix peppers into vinaigrette along with 1 teaspoon of the roasted pepper juice and let sit at least one hour, or up to 4 hours, at room temperature. Let tuna come to room temperature at least 30 minutes prior to cooking. Brush tuna with olive oil and season with salt and pepper. Grill or sauté tuna over high heat until done to your liking. We prefer medium rare, pink in the middle. Place tuna over rice or mashed Yukon gold potatoes. Top the tuna with roasted peppers and vinaigrette, sprinkle with chives and parsley, and drizzle a touch of vinaigrette around the plate.