Toss all ingredients except the fish and chill.

Cook the tuna the method you like-I like either with a flame on pan seared remembering to keep it rare.

Over cooked tuna is dry tuna.

You can place the salad on the plate and top with the fish; put it on top of the fish like a salsa or the side like a salad.

Rub the bell pepper with olive oil and bake at 400 degrees F. until brown.

Place the charred bell peppers in a zip lock bag to steam.

Season the tuna with salt and pepper.

In a sauté pan, heat canola oil.

Sear the tuna to medium rare. Set aside.

Peel and seed the bell pepper, cut into strips.

Sauté the shallots until clear and add chicken broth, balsamic vinegar and olive oil, bring to a boil.

Place watercress and bell pepper in a bowl and toss with hot liquid.

Place under or over tuna.

Bring the port and pepper to a boil.

Have the fruit in a container with a tight lid and pour the hot port over the fruit.

Shake gently to cover all the fruit.

Season the tuna with salt and pepper and sear in hot oil until medium rare.

Pour fruit over tuna.