1.Roast or grill the peppers, turn until the skin is black on all sides.
Transfer to a plastic bag and leave to steam for 10mins.
2.Blitz the garlic & herbs (reserving 1tsp parsley) & all but 1tbsp of
olive/coconut oil in a food processor to form a paste. Tip into a
large mixing bowl, add the spices and most of the lemon juice, then
mix. Marinate the Tuna steaks for about 10-15mins.
3.Boil the kettl. Remove the peppers from the bag, peel, cut in
half, deseed and roughly chop. Put the tomatoes in a bowl and
cover with boiling water and leave for 30secs. Remove and
plunge into cold water. Peel the tomatoes, deseed and roughly
chop. Tip the peppers and tomatoes into a bowl. Stir through the
cumin, remaining lemon juice and oil, parsley and seasoning.
4.Heat a pan or griddle pan if you have one, and cook your Tuna
steaks for 2-3 minutes depending on their thickness. They should
be nicely charred on the outside and pink in the centre.
Serving
Suggestions
Serve with the salad
Originally Submitted
9/5/2013
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