INGREDIENTS

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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