Grilled Tuna With Roasted Peppers And Anchovy Parsley Puree
|Plain bread crumbs||1⁄2 Cup (8 tbs)|
|White wine||3 Tablespoon|
|Egg yolks||2 , poached in water|
|Finely chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Anchovy fillets||5 , chopped|
|Garlic||3 Clove (15 gm), chopped|
|Capers||2 Teaspoon, chopped|
|Olive oil||2 Cup (32 tbs)|
|White pepper||To Taste|
|Red bell peppers||6|
|Olive oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Yellow fin tuna steaks||42 Ounce (6 Pieces, 7 Ounce Each)|
|Freshly ground pepper||To Taste|
In a small bowl soak the bread crumbs in wine.
In a food processor combine the egg yolks, parsley, anchovies, garlic, and capers until well-blended.
Squeeze the wine from the bread crumbs and add it to the egg mixture.
Add the olive oil and blend until creamy.
Add the seasonings.
Let the mixture stand up to an hour to allow the flavors to blend.
Split the peppers in half lengthwise and clean out the seeds.
Place them skin-side-up on a broiling pan or skin-side-down on a grill.
Sprinkle with olive oil and garlic.
Grill or broil the peppers for about 5 minutes, and slice them into thin strips.
Brush the tuna steaks with olive oil and season with pepper.
Grill or broil the tuna for 3 to 5 minutes on each side, so that the tuna is still a little rare on the inside.
Pour sauce in the center of the plates.
Place a steak on top and arrange a few pepper strips to the side.