Events and Celebrations

Charred Tuna with Peperonata

cook 30 mins
  • 5 tablespoons olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, chopped
  • 3 red peppers, halved
  • 1/2 teaspoon dried chilli flakes
  • 400 g (13 oz) can cherry tomatoes
  • 4 tuna steaks
  • salt and pepper
  • rocket salad, to serve
  • Heat 4 tablespoons oil in a frying pan, add the onion, garlic and peppers and cook over a low heat for 10 minutes until soft and golden. Add the chilli flakes and tomatoes, season to taste, cover and leave to simmer for 10 minutes. Uncover and cook for 5 minutes more until very soft and most of the liquid has boiled away.
  • Meanwhile, rub the remaining oil over the tuna steaks and season thoroughly. Heat a griddle pan until smoking and cook the tuna steaks for 2–3 minutes on each side until charred but still pink inside. Serve the tuna with the peperonata and a rocket salad.
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