Name: Grilled Tuna with Ligurian Olives & Green Olive Vinaigrette
Ingredients: 4 oz Olive oil; divided; 2 lg 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

[The term] unconditional love, translated into unconditional approval… Jesus, however, can be angered and grieved by stubborn hearts (Mark 3:5). He severely rebuked His own disciples (Mark 8:33). The mind and emotions of God are His mind and emotions. His responses toward those who were both for Him and against Him were rich and lively. They cannot be contained by the word unconditional, especially when the word suggests that there is never any disapproval of a person’s behavior. If there were no disapproval of our behavior, there would have been no cross.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
	Ligurian	Molto02	4	servings

INGREDIENTS

4	oz	Olive oil; divided
2	lg	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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