Grilled Tuna with Roasted Peppers

“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 tsp. Dijon mustard
¼ cup sherry vinegar
½ cup AVV olive oil, plus 1 tablespoon
½ tsp. salt
Black pepper, to taste
½ cup red onion or shallot, finely diced
2 cloves garlic, finely minced
¼ tsp. fresh thyme, minced
4 peppers – red, orange, yellow (not green)
4 slices fresh Tuna fillet, 1 ½″ thick – yellowfin, bluefin or ahi
1 Tbsp. fresh chives, finely minced
1 Tbsp. fresh parsley, finely minced

Method of Preparation:
Whisk together mustard and sherry vinegar, then whisk 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 with plastic 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.