Ingredients
- For the romesco salad
-
- 2 red
peppers - 2 tbsp
olive oil - ½ loaf
ciabatta bread, cut into 3cm/1in pieces - 4 vine-ripened
tomatoes, quartered - 45g/1½oz blanched
almonds - 2 garlic
cloves, peeled, finely chopped
- 2 red
- For the dressing
-
- 4 tbsp
olive oil - 1-2 tbsp
red wine vinegar - 2 tbsp finely chopped fresh
basil - 1 tsp smoked
paprika - 1 tsp
cayenne pepper, or to taste
- 4 tbsp
- For the griddled lemon and parsley tuna
-
- 4 tuna steaks
- 4 tbsp
olive oil - 1
lemon, zest and juice - 2 tbsp finely chopped fresh flatleaf
parsley
Preparation method
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For the romesco salad, preheat the oven to 200C/400F/Gas 6.
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Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened.
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Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes.
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Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over.
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Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside.
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For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl.
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For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley.
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Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking.
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To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside.