Tuna steaks with salsa rossa
Heart-healthy tuna has a unique flavour and a firm texture. Here, it is briefly pan-fried, then gently cooked in a red pepper and tomato sauce. Delicious with ciabatta.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 20minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 20minutes |
Ingredients
- 2 tbsp olive oil
- 2 tsp red wine vinegar
- 4 tuna steaks (about 2 cm thick)
- 2 red peppers halved lengthwise and deseeded
- 12 oz tomatoes vine-ripened, peeled and diced
- 1 small red onion finely chopped
- 1 red chili pepper deseeded and finely chopped
- 1 large garlic clove finely chopped
- pinch ground cinnamon
- pinch sugar
- 5 oz thin green beans halved
- 1 tbsp water
- 1/3 cup pitted black olives halved
- 1 tbsp fresh mint chopped
- 12 fresh basil leaves roughly torn
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat the broiler. Whisk together 1 tablespoon of the oil and 1 teaspoon of the vinegar. Brush over the tuna steaks and lightly season with pepper. Set aside to marinate while you prepare the vegetables.
- Put the peppers, skin-side up, on a grill tray and broil for 5 minutes or until the skins are blackened and blistered. Put them in a plastic bag and leave until cool enough to handle, then, working over a bowl to catch the juice, peel them. Cut into dice and add to the juice in the bowl. Add the tomatoes.
- Heat a heavy, non-stick frying pan, add the tuna steaks and cook over a medium'high heat for 1 minute on each side until lightly browned but still very rare in the middle. Remove from the pan and set aside.
- Heat the remaining oil in the pan and gently cook the onion for 5 minutes until soft. Add the chili pepper, garlic, cinnamon and sugar and stir for a few seconds, then tip in the peppers, tomatoes, green beans, remaining vinegar and water. Bring to a boil, then cover and simmer for 3 minutes. Stir in the olives and place the tuna steaks on top of the salsa. Cover and cook for 3-4 minutes until the tuna is cooked to your liking and the beans are just tender.
- Transfer the tuna to warmed plates. Stir the mint into the salsa and bubble for a few seconds, then stir in half the basil. Spoon the salsa over and around the tuna, scatter over the remaining basil and serve.
Recipe Notes
Each serving: 38 g protein, 17.5 g fat of which 4.5 g saturates, 5.5 g carbohydrate, 3 g fibre, 339 Calories
