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Tuna crudo with peperonata

You'll need

200 gm sashimi-grade yellowfin tuna, cut into 1cm-thick slices To serve: extra-virgin olive oil and good-quality tapenade   Peperonata 1 each small red, yellow and green capsicums ½ cup (loosely packed) basil, finely shredded ½ orange, finely grated rind and juice only 1 tbsp cabernet vinegar   Red pepper coulis 35 ml olive oil ½ Spanish onion, finely chopped garlic cloves, crushed ½ small red chilli, finely chopped 1 red capsicum, finely chopped 3 tsp caster sugar 2 tsp sherry vinegar ½ tsp tomato paste ½ orange, finely grated rind and juice only 25 ml white wine 500 ml (2 cups) chicken or vegetable stock ½ cup (loosely packed) basil leaves 25 ml extra-virgin olive oil


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Combine peperonata and red pepper coulis in a bowl, season to taste and divide among serving plates.
  • 04
  • Cut tuna slices into 6 squares, arrange over peperonata, drizzle with extra-virgin olive oil and serve immediately topped with a little tapenade.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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