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Seared tuna with salsa rossa

Name: Seared tuna with salsa rossa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 220g jar oven-roasted piquillo peppers (or roasted capsicum pieces), drained; 5 semi-dried tomatoes (25g total); 1 garlic clove, crushed; 1/2 teaspoon caster sugar; 2 teaspoons red wine vinegar; Pinch of dried oregano; 1 tablespoon extra virgin olive oil; 4 x 180g tuna steaks; 4 cups rocket leaves

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15m

05m

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Top seared tuna steaks with a rich and refreshing red salsa for a quick midweek meal.

220g jar oven-roasted piquillo peppers (or roasted capsicum pieces), drained
5 semi-dried tomatoes (25g total)
1 garlic clove, crushed
1/2 teaspoon caster sugar
2 teaspoons red wine vinegar
Pinch of dried oregano
1 tablespoon extra virgin olive oil
4 x 180g tuna steaks
4 cups rocket leaves

Method

1.

For the salsa, whiz the peppers or roast capsicum, tomatoes, garlic, sugar, vinegar and oregano in a food processor until roughly blended. Add oil and process until well combined. Season to taste, then set salsa aside.
2.

Preheat a lightly oiled chargrill pan or frypan over medium-high heat. Season tuna, then cook in batches for 1 minute each side until seared but still pink in the centre, or until cooked to your liking. Top the tuna with salsa and serve with rocket.

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