| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food networ, Food4 | 4 | servings | ||
INGREDIENTS
| 4 | 6 oz tuna | |
| 1 | lb | Red peppers |
| Rosemary | ||
| Olive oil | ||
| 1 | lb | Courgette |
| 1 | lb | Onions |
| 2 | oz | Sugar |
| 2 | Floz white wine vinegar | |
| 8 | oz | Aubergine |
INSTRUCTIONS
Heat a griddle pan and grease with a little olive oil. Cut the red pepper into quarters and de-seed. Place skin side down on the griddle until the skin blisters and blackens. Remove any skin left with a small vegetable knife. Cover with rosemary and olive oil and leave for 24 hours. Peel and cut the onions in half and sweat in a heavy-bottomed pan with a little olive oil until golden brown. Add the sugar and white wine vinegar and reduce until sticky. Heat the griddle pan with a little olive oil. Place on the tuna, courgette slices, aubergine slices and marinated peppers. Cook for 2-3 minutes each side. Dress the tuna on top of the onions and arrange the pepper, aubergine, courgette around the outside. Drizzle a little of the rosemary oil around the outside. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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