Ingredients
- 1 tablespoon prepared mayonnaise
- 1/2 cup sherry vinegar
- 1 1/4 cup olive oil
- 5 anchovy fillets
- 1 large shallot, coarsely chopped
- 2 grilled red bell peppers, peeled, seeded and diced
- 2 grilled yellow bell peppers, peeled, seeded, and diced
- 1 cup pitted and coarsely chopped nicoise olives
- 2 tablespoons minced garlic
- 2 tablespoons fresh thyme leaves
- 1/4 cup coarsely chopped parsley
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- Salt and pepper
- 4 tuna steaks, 6 ounces each
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Directions
Combine mayonnaise, vinegar, olive oil, anchovy fillets, shallots, in a blender and blend until smooth. Season with salt and pepper to taste. Combine peppers, olives, garlic, thyme, parsley, vinegar, and honey in a mixing bowl. Season with salt and pepper to taste. Serve at room temperature. Preheat grill. Brush tuna with olive oil and season with salt and pepper to taste. Grill rare to medium rare. Drizzle with vinaigrette and top with relish.
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By celaser_1999669
Guelph
on January 31, 2005
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I tried this on the weekend (Jan, 2005 and just loved it. I adjusted the recipie for two people but had an enormous amount of the Anchovy Vinaigrette left over. I used a cast iron skillet to char the peppers over medium high heat. I then used the same skillet for the tuna at just over medium. I cooked the Tuna for 3 minutes a side. Next time I will do it 2 minutes a side, so that the centre is more pink. I rubbed a potato on the skillet to prevent the Tuna from sticking. Highly recomend this recipie, the flavours are spectacular together.
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