Pinto Bean and Tuna Skewer with Charred Bell Pepper and White Vinegar

Place the 3 large bell peppers directly over a gas flame or under a high broiler set to maximum heat. Char, turning with tongs every 2-3 minutes, until the skin is blackened and blistered on all sides, about 10-12 minutes total. The flesh should be soft and lightly smoky.

Transfer the charred peppers to a bowl and cover tightly with plastic wrap. Let steam for 5 minutes — this loosens the charred skin for easy peeling.

Peel off all the blackened skin. Remove stems and seeds. Slice 1 pepper into strips and set aside for garnish. Chop the remaining 2 peppers roughly and place in a bowl.

To the bowl of chopped charred peppers, add 3 tbsp white vinegar, 2 tbsp olive oil, 2 minced garlic cloves, 0.5 tsp salt, and 0.25 tsp black pepper. Stir well to combine. Taste and adjust salt. Set aside to marinate while you prepare the skewers — the vinegar will soften the peppers slightly and meld the flavors.

Drain and rinse the pinto beans. In a small saucepan over medium heat, warm 2 tbsp olive oil with 3 smashed garlic cloves until fragrant, about 1 minute. Add the beans with 0.5 cup water and 1 tsp salt. Simmer gently for 5-7 minutes, until beans are heated through and the liquid reduces to a light glaze. Remove garlic cloves. Set aside.

Pat the tuna very dry with paper towels — moisture is the enemy of a good sear. Cut into 3cm cubes. Season all over with 1 tsp salt and 0.5 tsp black pepper. Drizzle with 1 tbsp olive oil and toss gently to coat. Let the tuna sit at room temperature for 5 minutes while you heat the grill.

Thread the skewers alternating tuna cubes and pinto beans, using 4-5 pieces per skewer. Press the beans and tuna snugly so they cook evenly. If using wooden skewers, soak them in water for 20 minutes first to prevent burning.

Heat a grill, grill pan, or cast iron skillet over high heat until smoking. Place skewers on the hot surface — you should hear an immediate sizzle. Cook for 2-3 minutes per side for medium-rare tuna with a dark sear. Tuna is done when it feels firm at the edges but still yields slightly when pressed in the center. Do not move the skewers until ready to flip.

Flip each skewer once, when you see clear juices pooling on the top surface of the tuna. Grill the second side for 2-3 minutes until matching char marks form. Remove from heat and rest on a plate for 2 minutes.

Place the skewers on a serving platter. Spoon the marinated charred pepper and white vinegar dressing generously over the top and around the skewers. Scatter the reserved sliced pepper strips across the platter. Drizzle any remaining vinegar from the bowl directly over everything. Serve immediately while the tuna is still warm and the peppers are bright.