Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        olive oil -- divided
   2      large         red bell peppers
   1      cup           ligurian olives
     1/2  cup           green olive pesto -- see * note
     1/4  cup           sherry vinegar
     1/2  cup           virgin olive oil
   4                    tuna steaks - -- (1" thk, 6 oz ea),
                        -- highest quality
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

* 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 medium-rare, 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5617)