Seared Tuna with a Caramelized Pepper Salsa
This simple summer dish transports the warm colours and flavours of southern Italy to your table. Ideal for lunch or as a light dinner party main course.
Ingredients
4 175g tuna steaks, skinned and filleted
4 peppers (red & yellow), seeded and diced into 8mm cubes
ltsp sugar
1 clove garlic, crushed
4 anchovy fillets, finely chopped (optional)
1 tsp dried oregano
60ml olive oil
Lemon juice
Salt and ground black pepper
1 large bag of baby leaf spinach
Method
1 Season the tuna steaks well. Leave to one side.
2 Heat the olive oil gently in a saucepan and add the garlic and diced peppers. Mix in the sugar and allow the peppers to cook gently over a medium heat for 15 minutes, until the peppers have caramelized and softened. Stir occasionally.
3 Add the anchovies and the oregano. Increase the heat slightly until the anchovies
amalgamate and the peppers start to colour. Season well and remove from heat. Re-
4 Wilt the spinach in a covered pan with a few tablespoons of water. Heat a large
frying pan with a little olive oil until hot and sear the tuna steaks -
5 Serve each steak on a bed of spinach and drizzle with lemon juice. Spoon the salsa generously on top and around the tuna.
BACK TO MAIN COURSE “FISH “ RECIPES