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Grilled Tuna with Leeks, Roasted Tomato and Red Pepper Sauce
Chef Tamara Murphy of Brasa-Seattle, WA
Adapted by

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
  • cup orange juice
  • 2 Tablespoons lime juice
  • Salt and pepper to taste
    Grilled Tuna:
  • 4 ounces fresh ahi tuna fillet *
  • Salt and pepper to taste *
  • A block-shape slice of tuna is preferable, as it is good for slicing
  • 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.

For Leeks:
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.

For Tuna:
Grill tuna to desired temperature. Rare to medium rare is best.

To Serve:
Ladle sauce on plate and place leeks in a small circle in center of plate. Slice tuna in thirds and attractively arrange on leeks.



   Published: June 2005