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

Biblical understanding of the Lord’s Supper: 1. An act of obedience. a. “Do this in remembrance of Me” – I Cor. 11:24. b. An ordinance of the Church, ordained by Jesus as obedient act of remembrance. 2. An act of identification. a. “Eat the Lord’s Supper” - I Cor. 11:20. b. Jesus hosts the Supper for those who know Him and are identified with Him. 3. An act of covenant. a. “This cup is the new covenant in My blood” – I Cor. 11:25. b. New arrangement between God and men in Jesus Christ. 4. An act of participation. a. “Communion in the blood and body of Jesus” – I Cor. 10:16. b. Unified in “common union” of fellowship around Jesus Christ. 5. An act of thanksgiving. a. “When He had given thanks He broke bread” – I Cor. 11:24. b. Eucharist is transliteration of Greek “to give thanks.” 6. An act of representation. a. “This is My body...this is My blood” – I Cor. 11:24, 25. b. Must avoid crass materialistic literalism. 7. An act of commemoration. a. “Do this in remembrance of Me” – I Cor. 11:24. b. A memorial observance. 8. An act of examination. a. “Let a man examine himself, and so let him eat” – I Cor. 11:28. b. Self-examination . 9. An act of proclamation. a. “As oft as you eat...you proclaim the Lord’s death” – I Cor. 11:26. b. We proclaim that we are believers in the efficacy of Christ’s death, resurrection and life. 10. An act of anticipation. a. “You proclaim the Lord’s death until He comes” – I Cor. 11:26. b. Expectation of the consummation of Jesus’ work.

James Fowler

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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