Grilled Tuna Steaks with Red Pepper Sauce

Prepare Red Pepper Sauce.  Brush tuna steaks with olive oil and sprinkle with salt and pepper just before you grill them.  Grill until inside feels firm when pressed.  Serve with Red Pepper Sauce.

Red Pepper Sauce

½ cup roasted, peeled and seeded red bell peppers

6 T. butter

2 T. olive oil

3 shallots, chopped

1 t. honey

Dash of salt

Freshly ground black pepper, to taste

Place red pepper on grill and cook until skin is very dark.   Place in a plastic bag and cover with a towel for 15 minutes.  Scrape skin from pepper with a knife  (it should fall away from the “flesh” of the pepper easily).  Discard stem and seeds.  Coarsely chop the red pepper and set aside.  In a medium saucepan, melt the butter over low heat, add the oil and saute the shallots until softened but not brown.  Remove from heat, stir in the honey until dissolved, and cool slightly.  In a blender or food processor, puree the peppers, and while the machine is running on low, slowly pour in the butter mixture and blend until emulsified.  Scrape into a bowl and season to taste with salt and pepper.