Grilled Ahi Tuna With Black Olive Sauce And Basil Oil Recipe

Make Basil Oil: Separate basil leaves from stems. Blanch the leaves in boiling water until they wilt, then drain and plunge into ice water to stop the cooking. Drain and squeeze dry. In a blender, blend leaves and olive oil on high. Let stand for 2 hours, then press mixture through a fine-mesh strainer. The basil oil will keep for a week in the refrigerator.

Make Black Olive Sauce: Combine olives and veal stock or beef broth in a saucepan and cook over high heat until reduced by half. Add a dash of balsamic vinegar to round out the flavor. Cover and keep warm.

Remove stems from spinach. Wash and dry the leaves. In a large saute pan, saute onions and garlic in 3 tablespoons olive oil until soft. Add red peppers and spinach and toss until spinach wilts. Season with salt and pepper.

Prepare a hot charcoal fire. Brush ahi with remaining 2 tablespoons olive oil and season on both sides with salt and pepper. Grill until medium rare. Do not overcook or fish will be dry. Serve on warm plates, placing the ahi on a bed of spinach. Drizzle with black olive sauce and basil oil.