Glazed Grilled Tuna with Sweet Bell Pepper Ragout

Name: Glazed Grilled Tuna with Sweet Bell Pepper Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsweetened pineapple juice; 2 tablespoons honey; 1 red bell pepper; 1 yellow bell pepper; 1 medium red tomato, cut into 1/2-inch dice; 1 medium yellow tomato, cut into 1/2-inch dice; 1/2 cup julienned oil-packed sun-dried tomatoes, drained; Salt and freshly ground pepper; Eight 5-ounce tuna steaks, about 1 inch thick; 1 tablespoon cold unsalted butter; 1/4 cup oregano leaves

Servings: persons

1 cup unsweetened pineapple juice
2 tablespoons honey
1 red bell pepper
1 yellow bell pepper
1 medium red tomato, cut into 1/2-inch dice
1 medium yellow tomato, cut into 1/2-inch dice
1/2 cup julienned oil-packed sun-dried tomatoes, drained
Salt and freshly ground pepper
Eight 5-ounce tuna steaks, about 1 inch thick
1 tablespoon cold unsalted butter
1/4 cup oregano leaves

1
In a small saucepan, combine the pineapple juice and honey and bring to a boil.
2
Simmer over moderately low heat until reduced to 1/2 cup, about 25 minutes.
3
Let cool.
4
Roast the red and yellow peppers directly over a gas flame or under the broiler, turning, until charred all over.
5
Transfer to a bowl, cover and let steam for 10 minutes.
6
Peel the peppers and discard the stems and seeds.
7
Cut the peppers into 1/2-inch dice and put them in a large skillet.
8
Add the reserved pepper juices and the red and yellow tomatoes and boil over moderately high heat for 2 minutes.
9
Add the sun-dried tomatoes, season with salt and pepper and remove from the heat.
10
Light a grill or preheat a grill pan.
11
Season the tuna steaks with salt and pepper.
12
Grill the tuna steaks over a hot fire or over high heat for 2 to 3 minutes per side, brushing frequently with the pineapple and honey glaze; the tuna should be nicely charred on the outside and medium rare within.
13
Bring the pepper ragout to a simmer.
14
Remove from the heat and swirl in the butter until blended.
15
Set a tuna steak on each plate and spoon the pepper ragout alongside.
16
Garnish with the oregano and serve at once.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup unsweetened pineapple juice, 2 tablespoons honey, 1 red bell pepper, 1 yellow bell pepper, and more.

Yes, Glazed Grilled Tuna with Sweet Bell Pepper Ragout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!