Grilled Tuna Steaks with Roasted Red Bell Pepper and Basil Sauce

6 tuna steaks 1” thick
¼ cup extra virgin olive oil
3 red chopped fine
Bell peppers roasted and chopped. (Follow procedure below)
½ teasp. Salt
¼ teasp. Tabasco sauce
½ teasp. White wine vinegar
4 Tbsp. heavy cream
¼ cup fresh basil leaves

In a food processor or blender, puree the roasted peppers. Add Tabasco, vinegar, and salt. Blend until smooth. Transfer the puree to a small saucepan, whisk in the cream and the fresh basil. Heat until warm but not boiling.

Char peppers over open flame for 4-5 minutes are until the skins are blackened. Transfer to a stainless steel bowl and cover with plastic wrap. Let cool until cool enough to handle. Peel and discard the seeds and ribs.

Cook the tuna steaks over a charcoal or gas grill for about 4 minutes per side. Baste with olive oil. Don’t overcook the fish as it tends to become dry and tasteless.