Grilled Peppercorn-Crusted Tuna Steaks with Vegetable Medley - Kenyon

Ingredients

• rice wine vinegar 1 tbsp
• sesame paste 1 tbsp
• sesame oil 1 tbsp
• soy sauce 1 tbsp
• mayonnaise 1/3 cup
• sambal oelek 4 tsp
• garlic, minced 1 clove
• salt pinch
• cracked peppercorns 2 tbsp
• sesame seeds 2 tbsp
• sea salt 1 tbsp
• sesame oil 4 tbsp
• tuna steaks (5 to 6 oz each), preferably sushi grade 4
• red bell peppers, quartered 2
• large cremini mushrooms 12
• zucchini, sliced into 1/2-inch thick rounds 1
• small red onion, cut into 8 wedges 1
• olive oil 2 tbsp
• salt and pepper 1/2 tsp