Griddled Tuna Steaks With Peperonata Recipe

Peperonata is a vibrant, Southern Italian side of gorgeous grilled peppers mixed with olives, capers and vinegar. The sweet-sharp flavour cuts through meaty, oily tuna steak in the most delicious way, giving you a well-balanced midweek meal, that's good for you too.

Serves 4- 5 mins to prepare and 25 mins to cook

2 red peppers, seeded and halved
1 yellow pepper, seeded and halved
1 orange pepper, seeded and halved
4 fresh tuna steaks
2 tbsp olive oil
100g (3 1/2oz) kalamata olives, pitted
2 tbsp capers, drained and rinsed
1 tsp red wine vinegar
2 tbsp fresh basil, chopped
50g (2oz) rocket
1 lemon, cut into wedges

Arrange the peppers, cut-side down, on a baking tray. Grill or griddle on a high heat for 10 minutes, or until the skin is lightly charred, then turn them over and cook for a further 5 minutes. Tip into a bowl, cover with clingfilm and leave to steam for 5 minutes. When cool enough to handle, peel and discard the skins, then cut into strips.

Heat a griddle pan on the hob until smoking. Season the tuna, then drizzle with the oil. Cook for 1-2 minutes on each side, or until cooked to your liking.

Meanwhile, make the peperonata by combining the peppers, olives, capers, vinegar, basil and seasoning in a large bowl. Add the rocket and toss well. Divide between 4 shallow bowls or serving plates and top each with a tuna steak. Serve with a wedge of lemon for squeezing over.

Recipe courtesy of Tesco
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