Yield: 4 servings.
4 4-oz. Grade A tuna steaks
2 Tbsp. extra-virgin olive oil as needed, salt and pepper
2 cups mizuna greens
2 shallots, minced
1 Tbsp. minced fresh garlic as needed, salt and pepper
3 Tbsp. balsamic vinegar juice from 1/2 lemon
2 Tbsp. chopped fresh thyme
1/2 cup extra-virgin olive oil
5 kalamata olives, chopped
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
2 green Anaheim peppers
2 tsp. minced fresh garlic
4 large sweet basil leaves
To Make Tuna: Season both sides with salt and pepper and brush with olive oil. Place on charcoal grill and cook 1 minute per side (fish should be warm in middle but still rare). Remove from grill and place on cutting board.
To Make Vinaigrette: In a medium mixing bowl, add shallots, garlic and salt and pepper to taste. Stir in vinegar and lemon juice; combine well. Add thyme and whisk in olive oil. Reserve at room temperature until ready to use.
To Make Relish: Grill peppers until skin is charred. Place in a mixing bowl and cover until cool. Remove skin, seeds and stems; discard. Julienne peppers and return to mixing bowl. Add salt and pepper to taste, basil leaves and garlic. Toss with 4 Tbsp. vinaigrette; combine well. Refrigerate until ready to use.
To serve, cut each steak in four slices. Divide greens between four plates and drizzle with remaining viniaigrette. Place tuna on greens and top with relish.
Recipe Provided By: Chef Jean-Marie Josselin, 808 La Jolla, San Diego, Calif.