Grilled Tuna With Pepper Sauce

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2 tablespoons extra-virgin olive oil, plus more for brushing

1 small onion, coarsely chopped

2 yellow bell peppers, coarsely chopped

1 medium Yukon Gold potato—peeled, halved lengthwise and sliced crosswise paper-thin

1 cup water


1 tablespoon fresh lemon juice

Freshly ground pepper

Eight 6-ounce tuna steaks, 1 inch thick

Sage leaves, for garnish

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