Chef Tamara Murphy of Brasa-Seattle
Adapted by StarChefs.com
This is a dish that can be done entirely on the grill!
Tomato and Red Pepper Sauce:
- 1 teaspoon canola or grape seed oil
- 4 roma tomatoes, halved
- 2 red peppers
- ½ cup orange juice
- 2 Tablespoons lime juice
- Salt and pepper to taste
- 4 ounces fresh ahi tuna fillet *
- Salt and pepper to taste *
- A block-shape slice of tuna is preferable, as it is good for
- 1 large leek
- 1 Tablespoon canola or grape seed oil
For Tomato and Red Pepper Sauce:
Spray surface of grill with oil and heat to sizzling. Rub the
tiniest amount of canola or grape seed oil on the tomatoes. The
peppers do not need oil. Place the tomatoes and peppers on grill
and char until skin blisters. Place in bowl and cover with plastic
wrap. Cool and peel skins.
In a blender, place tomatoes, peppers, orange juice and lime juice
and blend until smooth. Season with salt and pepper. This can
be served room temperature.
Bring a pot of water to boil and add salt. Trim the green tops
off the leek and slice down the center. Do not cut through the
root. Wash under cold running water. Blanch in salted boiling
water until tender. Drizzle canola or grape seed oil on leek,
and grill to desired temperature.
Grill tuna to desired temperature. Rare to medium rare is best.
Ladle sauce on plate and place leeks in a small circle in center
of plate. Slice tuna in thirds and attractively arrange on leeks.