Grilled Tuna with Sicilian Sweet and Sour Relish Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 cup red wine vinegar 3 tablespoons sugar 3 tablespoons raisins 1 red bell pepper, grilled, peeled, seeded and thinly sliced 1 yellow bell pepper, grilled, peeled, seeded and thinly sliced 2 tablespoons capers, drained 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped fresh flat-leaf kosher salt and freshly ground black pepper 4 (8-ounce) tuna steaks, cut into 1/4-inch-thick slices 2 tablespoons olive oil
			Combine the vinegar, sugar, and raisins in a small saucepan and boil over high heat until the sugar melts and the vinegar reduces by half, about five minutes. Combine the red and yellow peppers and capers in a medium bowl. Add the raisin mixture, extra-virgin olive oil, and the chopped parsley and stir to combine. Season the mixture with salt and pepper and let sit at room temperature for 30 minutes before serving. The relish can be made 1 day in advance and refrigerated. Bring to room temperature before serving. Heat your grill to high. Brush the tuna on both sides with the olive oil and season with salt and pepper. Grill the tuna for 1 to 2 minutes per side. Divide the tuna among 4 plates and immediately spoon some of the relish on top.