Directions

1. Dry-roast the peppers at 400°F 50/50 until completely charred. Remove and cool.

2. Once cooled, using a wet towel, remove blistered skin. Slice; set aside.

3. Spray tuna steaks with cooking spray. Place on grill and cook at 400°F 50/50 for 2 minutes. Afterward, bush with teriyaki on both sides. Place on grill and cook for 1 additional minute at 400°F 50/50.

4. To plate, brush a line of teriyaki glaze in center of plate. Place tuna in center of line. Strew plate with red peppers and fennel fronds around and over the top of tuna. Garnish with fresh ground black pepper. Serve.