Grilled Peppered Ahi Tuna with Herb Sauce
Paired with ZD Chardonnay, California
Chef/Owner Bob Hurley, Hurley's Restaurant
8 oz Ahi Tuna
1 oz Pernod
2 oz Olive Oil
1 Tbl Crushed Green Peppercorns
1 Tbl Chopped Parsley
2 tsp Chopped Fresh Tarragon
1 Tbl Minced Fresh Chopped Dill
3 oz Pure Olive Oil
1 oz Balsamic Vinegar
Juice of 1/2 Lemon
2 Tbl Roasted Red Pepper peeled, seeded and minced
1 Bunch scallion tops (green)
1 Bunch chives
1 Bunch tarragon leaves
1 Bunch parsley leaves
3 Anchovy filets
2 tsp minced garlic
1 Tbl lemon juice
2 Tbl tarragon vinegar
Brush fresh tuna on all sides with Pernod, pouring the remaining over the tuna and letting it marinate for 10 minutes.
Season with salt & pepper, brush with olive oil and grill over coals until medium (pink center) in doneness.
Let cool and dice into 1/4-inch cubes.
Mix together with all of the other ingredients and season to taste.
Serve peppered tuna mixture on croutons, grilled bread or in endive leaves. Drizzle with green herb sauce.
For Herb Sauce:
Blanch herbs (4 different bunches) in boiling water for 30 seconds, and then cool quickly in ice water. Remove immediately, squeeze out excess water and puree in blender with the rest of the ingredients. Mix puree with 1 cup mayonnaise and 1/2 cup sour cream. Season to taste.