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Seared tuna steaks with sweet pepper salad
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2 tbsp raisins
2 Waitrose Sweet Peppers, deseeded and cut into thick strips
2 small red onions, cut into thin wedges
3 cloves garlic, sliced
21⁄2 tbsp olive oil
1 tbsp nonpareille capers, drained
1 tbsp red wine vinegar
400g can cannellini beans, drained
240g pack No.1 2 Yellowfin Tuna Steaks
1⁄4 x 25g pack flat leaf parsley, leaves roughly chopped
Lemon wedges, to serve
1 Preheat the oven to 220oC, gas mark 7. Soak the raisins in a bowl of just-boiled water for 10 minutes. Meanwhile, toss the peppers, onions and garlic with 2 tbsp oil. Spread out in an even layer on a large parchment-lined baking tray and roast for 10 minutes.
2 Drain the raisins, then stir into the tray of vegetables along with the capers and vinegar, and roast for another 15 minutes. Stir in the cannellini beans, then season everything and roast for a final 5 minutes.
3 Heat the remaining 1⁄2 tbsp oil in a small frying pan over a high heat. Pat the tuna steaks dry with kitchen paper and season. Fry for 1 minute on each side, making sure all sides are sealed (for medium; if you prefer them less pink in the middle, cook for a little longer). Stir the parsley through the sweet pepper mixture and serve with the sliced tuna steaks and lemon wedges to squeeze over. A spoonful of garlic mayonnaise is also a nice addition.
You could also cool then chill the sweet pepper mixture overnight and enjoy it as a salad the next day.
And to drink...
Waitrose Blueprint Beaujolais Villages, France, is full of red berry and black fruit character, complemented by a hint of spice.
Typical values per serving:
high in protein/gluten-free
This recipe was first published in April 2021.