3 lb. yellow fin tuna

Marinate for 6-8 hours in garlic, ginger, sesame oil, black pepper and olive oil. 2 serrano peppers 18 sun dried tomatoes 1/2 c. pistachio nuts 1/2 c. Calamata black olives 4 oz. Feta cheese 3 oz. white wine

Grilled tuna should be rare only if sushi quality.

Saute rest of ingredients and add reserved marinade. Serve with whole wheat angel hair tossed with a herbal vinaigrette.