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.
Resist the temptation to use jarred roasted bell peppers in this summery soup—roasting your own makes a huge impact on the flavor. If you’d like extra smoky goodness, add a little of the blistered pepper skin when pureeing. This will affect the color
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.