| 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.
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