Serves: 4
Total Calories: 436

2 tablespoons olive oil
1 tablespoon Tommy Tang's Thai seasoning
4 8 ounce tuna fillets 3/4 to 1 i nch thick
ROASTED RED BELL PEPPER SAUCE
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 cup Red or Green Bell Pepper Puree (red)
1/4 cup Tomato Puree
1 tablespoon Thai fish sauce
1 1/2 teaspoons white peppers
1/4 cup whipping cream
4 sprigs basil (garnish)

Combine 2 tablespoons olive oil with Thai seasoning in a medium mixing bowl and whisk to blend well. Add tuna and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours.

Prepare charcoal grill. Grill tuna fillets 5 minutes on each side. Set aside and keep warm. If a charcoal grill is not available, preheat oven broiler, place tuna fillets, coated with the leftover marinade, on a thick pan and cook 5 to 6 minutes. To test for doneness, carefully cut into the middle of the fish with a small, thin knife. It should be cooked through but still very moist.

For sauce, heat olive oil in a medium skillet over high heat. Add garlic and sauté 1 minute. Add pepper and tomato purees, fish sauce, and white pepper and cook, stirring constantly, 3 minutes. Add cream and bring to boil. Reduce heat to low and simmer 4 minutes.

Divide fillet among 4 serving plates, smoothing over bottom of each plate. Place 1 tuna fillet in center of each plate, garnish with basil, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 436
Calories from Fat: 170

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce