Glazed Grilled Tuna with Sweet Bell Pepper Ragout

Name: Glazed Grilled Tuna with Sweet Bell Pepper Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms tuna steaks, about 1 inch thick; 2 Tbsps honey; 118 milliliters julienned oil-packed sun-dried tomatoes, drained; 59 milliliters oregano leaves; 237 milliliters unsweetened pineapple juice; 1 red bell pepper; 8 servings Salt and freshly ground pepper; 1 medium red tomato, cut into 1/2-inch dice; 1 Tbsp cold unsalted butter; 1 yellow bell pepper; 1 medium yellow tomato, cut into 1/2-inch dice

Glazed Grilled Tuna with Sweet Bell Pepper Ragout is a gluten free, primal, and pescatarian recipe with 8 servings. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 34g of protein, 10g of fat, and a total of 279 calories. It will be a hit at your The Fourth Of July event. It works well as a pricey main course. A mixture of oregano leaves, butter, oil-packed sun-dried tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

In a small saucepan, combine the pineapple juice and honey and bring to a boil. Simmer over moderately low heat until reduced to 1/2 cup, about 25 minutes.

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Pineapple Juice

Honey

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Sauce Pan

Let cool.

Roast the red and yellow peppers directly over a gas flame or under the broiler, turning, until charred all over.

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Yellow Pepper

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Broiler

Transfer to a bowl, cover and let steam for 10 minutes. Peel the peppers and discard the stems and seeds.

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Peppers

Seeds

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Bowl

Cut the peppers into 1/2-inch dice and put them in a large skillet.

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Peppers

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Frying Pan

Add the reserved pepper juices and the red and yellow tomatoes and boil over moderately high heat for 2 minutes.

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Yellow Tomato

Pepper

Add the sun-dried tomatoes, season with salt and pepper and remove from the heat.

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Sun Dried Tomatoes

Salt And Pepper

Light a grill or preheat a grill pan. Season the tuna steaks with salt and pepper. Grill the tuna steaks over a hot fire or over high heat for 2 to 3 minutes per side, brushing frequently with the pineapple and honey glaze; the tuna should be nicely charred on the outside and medium rare within.

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Salt And Pepper

Tuna Steak

Pineapple

Glaze

Honey

Tuna

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Grill Pan

Grill

Bring the pepper ragout to a simmer.

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Pepper

Remove from the heat and swirl in the butter until blended. Set a tuna steak on each plate and spoon the pepper ragout alongside.

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Tuna Steak

Butter

Pepper

Garnish with the oregano and serve at once.

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Oregano

Equipment

Ingredients

Servings:

1kilograms

tuna steaks, about 1 inch thick 2Tbsps

honey 118milliliters

julienned oil-packed sun-dried tomatoes, drained 59milliliters

oregano leaves 237milliliters

unsweetened pineapple juice 1

red bell pepper 8servings

Salt and freshly ground pepper 1medium

red tomato, cut into 1/2-inch dice 1Tbsp

cold unsalted butter 1

yellow bell pepper 1medium

yellow tomato, cut into 1/2-inch dice

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna can be paired with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.