Mustards Grill - grilled tuna with moroccan pepper salad and grilled potatoes

This recipe is from the Mustards Napa Valley Grill cookbook. Given that it's been too cold out to grill, I used a grill pan for the tuna and roasted the potatoes in the oven.

The tuna is topped with a salad of roasted red bell peppers, poblano chiles, red onion, cumin, lemon juice and olive oil. The grilled potatoes recipe calls for making a foil packet of potatoes with olive oil, salt, pepper and herbs. I chose to use sage:

Instead of grilling the foil packet, I put it in the oven at 375 degrees for about 35 minutes. I had never cooked potatoes this way before - the sage really infused the potatoes with flavor.

Here's the plated dish: