Grilled Tuna with Roasted Red Bell Pepper Sauce

Serves: 4
Total Calories: 436


2 tablespoons olive oil
1 tablespoon Tommy Tang's Thai seasoning
4 8 ounce tuna fillets 3/4 to 1 i nch thick
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 cup Red or Green Bell Pepper Puree (red)
1/4 cup Tomato Puree
1 tablespoon Thai fish sauce
1 1/2 teaspoons white peppers
1/4 cup whipping cream
4 sprigs basil (garnish)


Combine 2 tablespoons olive oil with Thai seasoning in a medium mixing bowl and whisk to blend well. Add tuna and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours.

Prepare charcoal grill. Grill tuna fillets 5 minutes on each side. Set aside and keep warm. If a charcoal grill is not available, preheat oven broiler, place tuna fillets, coated with the leftover marinade, on a thick pan and cook 5 to 6 minutes. To test for doneness, carefully cut into the middle of the fish with a small, thin knife. It should be cooked through but still very moist.

For sauce, heat olive oil in a medium skillet over high heat. Add garlic and sauté 1 minute. Add pepper and tomato purees, fish sauce, and white pepper and cook, stirring constantly, 3 minutes. Add cream and bring to boil. Reduce heat to low and simmer 4 minutes.

Divide fillet among 4 serving plates, smoothing over bottom of each plate. Place 1 tuna fillet in center of each plate, garnish with basil, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 436
Calories from Fat: 170

This Grilled Tuna with Roasted Red Bell Pepper Sauce recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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