Ingredients
3 lbs Center cut tuna loin
1 jar Stonewall Kitchen Wasabi Ginger Sauce
6 red bell peppers
3 large yellow squash
1 bag baby spinach
1 bottle Olive Oil
Directions
Preheat indoor or outdoor grill.
Cut tuna into steaks at least 1 inch thick.
Pour Stonewall Kitchen Wasabi Ginger Sauce over tuna and marinate
for 1 hour.
Cut red peppers into quarters and rub with olive oil . Cut
yellow squash into long slices, depending on the size of the
squash, rub with olive oil.
After 1 hour, sear tuna on grill on both sides, while searing
tuna grill red peppers and yellow squash.
When tuna is seared, lower heat on one side of grill and slow
cook. Tuna can be served just warmed on the inside.
Cook tuna to desired doneness.
Once vegetables are done place red peppers and squash on the
plate alternating colors in a half moon. Leave a space in the
middle of the vegetables to place the tuna.
Put small layer of baby spinach in center of plate and place
tuna on top.If desired you may warm some extra marinade and
pour over tuna before serving.
Stonewall Kitchen Celebrity Chef