Instructions: Build hot charcoal fire; allow coals to burn down to glowing red.

Trim asparagus, fennel and snow peas. Blanch for 1 minute in the boiling water, then plunge into ice water to stop cooking. Drain and set aside.

Core and cut peppers into strips. Remove stems from tomatoes and leave whole. Set aside.

Lightly brush tuna steaks with oil. Grill until flesh registers 145 degrees (about 3 to 7 minutes per side, depending on thickness), turning once.

Place tuna steaks on hot platter. Surround with vegetables. Drizzle vinaigrette sauce over top.

To make vinaigrette sauce, combine oil, vinegars, mustard, garlic, salt and pepper. Mix well.

This recipe yields 6 servings.

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