- 4 red peppers
- 4 shallots
- Extra virgin olive oil
- 3 sun-ripened tomatoes
- 2 tsp crushed garlic
- 1 tsp Spanish spice rub
- 4 tuna steaks
- 1 tsp seafood spice rub
- Italian parsley, roughly chopped
Place the peppers and onions in a roasting dish and lightly rub with a glug of olive oil. Roast at 180°C for 45 minutes until the peppers are soft and starting to char.
While the peppers are in the oven, score the skin of the tomatoes, place in a deep bowl and cover with boiling water for 5-10 minutes. Drain and peel off the skin with a sharp knife. Cut in half and remove the seeds and pith. Slice into 1cm strips and set aside.
Remove the peppers and onions from the oven. Taking care not to burn yourself, peel and de-seed the peppers and slice into thick strips. Remove the skins from the onions and halve or quarter them. Heat some more olive oil in a pan and gently fry the garlic and Spanish Rub just long enough to release their flavour but not burn. Add the peppers, onion and tomatoes to the pan, season with salt and allow to simmer for 10-15 minutes.
Drizzle the tuna with olive oil and season with a pinch of salt and Seafood Rub. Heat your Le Creuset griddle pan until smoking hot and sear the tuna for a minute or two on each side, depending on the thickness of the steaks, so that it is charred on the outside but still rare in the centre.
Serve the tuna immediately topped with the warm roasted peppers and roughly chopped Italian parsley.