| 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 -
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