| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Ligurian |
Molto02 |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Olive oil, divided |
| 2 |
|
Red bell peppers |
| 1 |
c |
Ligurian olives |
| 1/2 |
c |
Green Olive Pesto, see * |
|
|
Note |
| 1/4 |
c |
Sherry vinegar |
| 1/2 |
c |
Virgin olive oil |
| 4 |
|
Tuna steaks -, 1" thk 6 oz |
|
|
ea highest quality |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
INSTRUCTIONS
Note: See the "Green Olive Pesto" recipe which is included in this
collection. Light barbecue or preheat broiler. In a mixing bowl, toss
bell pepper in 2 ounces olive oil to coat. Place on barbecue or under
broiler and char skin of peppers, turning often until nicely blackened
all around. The quicker this is done, the meatier the final product
will be. When cool enough to handle, rub skin off and remove seeds,
leaving flesh as whole as possible. Cut peppers into diamonds or
strips and mix with olives. Set aside. In a blender or food processor,
blend Green Olive Pesto, sherry vinegar and virgin olive oil until
smooth and silky. Add two tablespoons of this vinaigrette to olive and
roasted pepper mixture and set the rest aside. Grill or broil tuna to
medium-rare, about 3 to 4 minutes a side over high heat. Divide pepper
and olive mixture in center of four plates. Place hot tuna over
mixture and drizzle each steak with several teaspoons of sauce. Serve.
This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario
Batali From the TV FOOD NETWORK ~ (Show # MB-5617 broadcast
01-25-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-08-1998 Recipe by:
Mario Batali Converted by MM_Buster v2.0l.
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