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Grilled Tuna with Red Peppers View Larger

Grilled Tuna with Red Peppers


  • 3 lbs Center cut tuna loin
  • 3/4 bottle of Stonewall Kitchen Wasabi Ginger Sauce
  • 1 yellow pepper
  • 1 orange pepper
  • 2 red peppers
  • 1 yellow squash
  • 1 zucchini
  • 4 Tablespoons Stonewall Kitchen Olive Oil
  • 1/2 bunch of asparagus
  • Salt and Pepper to Taste


  1. Preheat indoor or outdoor grill.
  2. Cut tuna into steaks at least 1 inch thick.
  3. Pour Stonewall Kitchen Wasabi Ginger Sauce over tuna and marinate for 1 hour.
  4. Cut peppers into quarters and rub with olive oil . Cut yellow squash and zucchini into long slices, depending on the size of the squash, rub with olive oil.
  5. After 1 hour, sear tuna on grill on both sides, while searing tuna grill peppers, yellow squash, asparagus and zucchini.
  6. When tuna is seared, lower heat on one side of grill and slow cook. Tuna can be served just warmed on the inside.
  7. Cook tuna to desired doneness.
  8. 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.
  9. If desired you may warm some extra marinade and pour over tuna before serving.
  10. Garnish with fresh chives.


In Stock

Wasabi Ginger Sauce
Wasabi Ginger Sauce Item: 131110 $7.95