Grilled-Tuna Salad

Ingredients

• 1 bunch basil leaves 
• 4 servings pepper black freshly ground
• 1 tablespoon brown sugar 
• 1 small clove garlic minced
• 1  juice of lemon 
• 3 tablespoons olive oil extra-virgin
• 0.3 cup orange juice 
• 1 tablespoon orange peel grated
• 2  orange peppers sweet yellow cored seeded cut into wedges
• 0.5 teaspoon pepper sauce hot
• 4  plum tomatoes 
• 1 large onion red sliced
• 8  red-skinned potatoes cut in half
• 2 tablespoons rice wine vinegar 
• 2 heads romaine lettuce 
• 4 servings salt 
• 3 tablespoons soya sauce 
• 1 pound sashimi-grade yellowfin tuna fillets (or salmon or halibut steak)

Equipment

• grill
• broiler

Directions

1. Combine the soy sauce, orange juice, vinegar, brown sugar, orange peel, garlic, and hot pepper sauce in a dish.
2. Add the tuna. Cover and set aside for 15 minutes. Light grill or broiler.
3. When the coals are ash covered or the gas grill is hot, place the tuna on grill (or 6 inches beneath broiler). Dip the potatoes, tomatoes, peppers, and onion into the marinade and arrange, cut side down, on grill. Cover and cook 7 minutes. Turn over the fish and vegetables. Discard the marinade.
4. Cover and cook 5 to 7 minutes more or until the tuna is opaque and the vegetables are fork-tender.
5. Combine the romaine and basil on a platter.
6. Sprinkle with the olive oil, lemon juice, salt, and pepper. Toss. Arrange grilled items on top.
7. Serve.