Recipe - Grilled Tuna With Ligurian Olives And Green Olive Vinaigrette

4 ounce Olive oil; divided
2 lg Red bell peppers
1 cup Ligurian olives
One half cup Green Olive Pesto; see *
Note
One fourth cup Sherry vinegar
One half cup Virgin olive oil
4 Tuna steaks (1" thk; 6 oz
ea), highest quality
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "Green Olive Pesto" recipe which is included in this
collection.

Light barbecue or preheat broiler. In a mixing bowl, toss bell pepper in 2
ounces olive oil to coat. Place on barbecue or under broiler and char skin
of peppers, turning often until nicely blackened all around. The quicker
this is done, the meatier the final product will be. When cool enough to
handle, rub skin off and remove seeds, leaving flesh as whole as possible.
Cut peppers into diamonds or strips and mix with olives. Set aside. In a
blender or food processor, blend Green Olive Pesto, sherry vinegar and
virgin olive oil until smooth and silky. Add two tablespoons of this
vinaigrette to olive and roasted pepper mixture and set the rest aside.
Grill or broil tuna to mediumrare, about 3 to 4 minutes a side over high
heat. Divide pepper and olive mixture in center of four plates. Place hot
tuna over mixture and drizzle each steak with several teaspoons of sauce.
Serve. This recipe yields 4