At Half Moon we make our own tapenade, but you can substitute with a good-quality shop-bought version.
Ingredients
Peperonata
Red pepper coulis
Method
Main
1.For peperonata, heat a char-grill pan over high heat and cook capsicum, turning occasionally, until charred and soft (15-20 minutes). Place in a bowl, cover with plastic wrap and set aside until cooled to room temperature (1 hour). Peel, finely slice, combine with remaining ingredients in a bowl and set aside. Peperonata will keep refrigerated for 1 week.
2.For red pepper coulis, heat a saucepan over low heat, add olive oil, onion, garlic and chilli and stir occasionally until soft (6-8 minutes). Add capsicum and cook until soft (8-10 minutes). Add sugar, vinegar, tomato paste, rind, juice and wine, and cook until reduced by half (1-2 minutes). Add stock and simmer over low heat until reduced to 250ml (35-45 minutes). Cool slightly, then blend in a blender with basil and extra-virgin olive oil until smooth. Season to taste and set aside.
3.Combine peperonata and red pepper coulis in a bowl, season to taste and divide among serving plates.
4.Cut tuna slices into 6 squares, arrange over peperonata, drizzle with extra-virgin olive oil and serve immediately topped with a little tapenade.
