Ahi Tuna au Poivre with Grilled Vegetables

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This is a quick and easy dish to prepare on a hot summers eve.  Both healthy and delicious. Here's what you'll need.

1 pound Ahi Tuna Fillets

8 Baby Sweet Peppers

6 Asparagus Spears

6 Spring Onions

12 Cherry Tomatoes

1 small Belgium Endive

¼ lb Spring Pea Pods

1 Avocado

4 Cloves Garlic

1 tblspn Fresh Ginger

¼ cup Extra Virgin Olive Oil

2 tblspn Balsamic Vinegar

1 tblspn Hoisin Sauce

1 tblspn Sesame Oil

Coarse Ground Black Pepper

Coarse Kosher Salt

Start by placing your vegetables into a large bowl. Clean the sweet peppers and cut into ringlets. Chop the onions into 1/2" pieces. Cut the tips off of the asparagus and cut two more pieces from below the tip approximately the same length as the tip.  Discard the woody bottoms.

Place the ginger, garlic, olive oil, sesame oil, Hoisin sauce, and Balsamic vinegar into your blender and blend thoroughly. Pour this over the veggies and toss to coat evenly.

Place the vegetables into your wok over a hot grill. Toss occasionally while cooking for 15 - 20 minutes.

Coat both sides of your fillets with coarse ground black pepper.

Place on a hot grill and sear both sides. Cooking time for rare tuna should be about 2 minutes per side. plate up and serve. 

I served mine with the sliced avocado, to cool the pepper, and a bowl of Thai noodles with peanut sauce. Enjoy!