Griddled lemon and parsley tuna with romesco salad

1. 1

   For the romesco salad, preheat the oven to 200C/400F/Gas 6.

2. 2

   Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened.

3. 3

   Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes.

4. 4

   Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over.

5. 5

   Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside.

6. 6

   For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl.

7. 7

   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.

8. 8

   Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking.

9. 9

   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.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.