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Grilled Tuna with Anchovy Vinaigrette and Black Olive-Red Pepper Relish Recipe

Grilled Tuna with Anchovy Vinaigrette and Black Olive-Red Pepper Relish

Recipe courtesy Bobby Flay

Show: Hot Off the Grill with Bobby Flay

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  • 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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