Tuna steaks with sweet pepper and lime sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 4 | xes | 6-8oz (170-225g) fresh tuna |
| 2 | larges | Red peppers, deseeded and quartered |
| 4 | larges | Cloves of garlic |
| 1 | each | Red chilli |
| Juice and grated zest of 1 lime | ||
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Balsamic vinegar |
| ½ | each | Red onion, finely sliced steaks |
| 2 | tablespoons | Roughly chopped fresh coriander |
| Salt and freshly ground black pepper | ||
| 1 | each | Preheat the oven to 240'C/475'F/Gas 9. |
| 2 | eaches | Begin by roasting the peppers, chilli and garlic in the preheated |
Directions
FOR THE SAUCE
oven for 15-20 minutes or until the chilli and pepper skins are charred and bubbling. Remove the chilli and peppers and leave the garlic in an extra 10 minutes. 3. Place the peppers and chilli in a Polythene bag, fasten and cool before peeling. The steam helps the skins to be easily removed. 4. Gently squeeze the garlic cloves out of their skins and place in a food processor with the peppers and chilli. Add the lime juice and zest, the olive oil and the balsamic vinegar and blend all the ingredients until smooth. 5. Fold in the finely sliced red onion and coriander and season to taste. Set to one side until ready to serve. 6. Heat the olive oil in a large trying pan. Sear the tuna steaks for 4 minutes on each side and serve with the pepper and lime sauce.
Submitted By SHERREE JOHANSSON On 02-06-95