Pepper Ragout Ingredients:

2 tsp. Olive Oil
¼ lb. Pancetta, diced
2 ea. Shallots, peeled, finely diced
1 ea. Large Red Pepper, split, cored, seeded, finely diced
1 ea. Large Yellow Pepper, split, cored, seeded, finely diced
¼ cup Very rich chicken stock
6 leaves Fresh Basil, roughly torn
3 leaves Fresh Mint, roughly torn

Preparation:

In a medium non-reactive sauce pot on medium heat, warm oil and pancetta. Add shallots, and sweat for two minutes until there is no color. Add peppers and cook, covered, for three to four minutes. Add stock, and finish cooking, uncovered, approximately three to four minutes longer. Remove from the fire and add herbs, and season with salt and freshly ground black pepper.

Tuna Ingredients:

1 tsp. Ground Black Pepper
1 tsp. Ground Fennel Seed
1 tsp. Ground Coriander
1 tsp. Kosher Salt
2 tsp. Soft Butter
1 ¾ lbs. Fresh Tuna, cut into 4 equal portions
1 tsp. Olive Oil
6 leaves Fresh Basil, roughly torn

Preparation:

Mix the black pepper, fennel seed, coriander, and kosher salt. Rub the butter over the tuna, then coat with the spice mix. Heat the olive oil in a saute pan. Sear the tuna on all sides until medium rare.

Serve the tuna over the pepper ragout; garnish with fresh basil.

Serves four.

Wine pairing: An elegant and flavorful German Riesling with just a hint of sweetness would perfectly accent the seasonings in this dish. Look for a Spätlese level wine such as the Christoffel Urziger Würzgarten Riesling Spätlese 2005 from The Valley restaurant's wine list.