1For Wasabi Glaze: Mix together first 6 ingredients. The slowly incorporate that mixture into the white miso until a glaze is formed. Adjust saltiness with sugar. The flavor should be of a sweet, salty, wasabi.
2For Red Pepper Coulis: Roast peppers until charred. Remove the skin and seeds. Reserve any liquid that comes from the peppers.
3Puree in a blender until smooth. Add the remaining ingredients and puree until all ingredients are incorporated.
4Grill your tuna to your temperature of choice. Serve with the wasabi glaze, on top of the coulis.
Giada De Laurentiis is a chicken cacciatore expert: For this exceptional version, the chef roasts a whole bird with red wine butter under the skin, on a bed of fennel, cherry tomatoes and Peppadew peppers.