12 Yellowfin tuna slices, about 1-inch x 2-inch, ¼-inch-thick

1 red or yellow bell pepper, roasted and skin removed

2 limes, zested and juiced

1 ½ teaspoon white miso

1/3 cup extra-virgin olive oil, plus more to garnish

1 tablespoon honey

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons finely diced chives

10-15 leaves of cilantro

1 tablespoons pine nuts, toasted

Flaked sea salt, to garnish

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1. To roast the peppers on a gas stove, set the flame to medium heat and place the peppers directly on the grates, in contact with the flame. Use tongs to rotate the pepper until the entire surface is blackened. Alternatively, roast the pepper in a 475-degree oven for 30-40 minutes, turning halfway through. Once the pepper is roasted, place it in a bowl and cover with an airtight lid. Allow to steam for 15 minutes, then peel off the skin. Once cool, dice the pepper into a small ¼-inch dice. Set aside.

2. Lay out the tuna slices on a sheet of parchment paper on a sheet tray and place in the refrigerator until ready to serve.

3. Combine lime zest and juice, white miso and chives, and stream in the olive oil to create an emulsified vinaigrette.

4. Toss the diced pepper in the miso-lime dressing.

5. Top each piece of tuna with the roasted pepper mixture. Garnish with pine nuts, cilantro and more olive oil. Season with flaked sea salt and serve.

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