200 gmsashimi-grade yellowfin tuna, cut into 1cm-thick slicesTo serve:extra-virgin olive oil and good-quality tapenadePeperonata1 eachsmall red, yellow and green capsicums½ cup(loosely packed) basil, finely shredded½orange, finely grated rind and juice only 1 tbspcabernet vinegarRed pepper coulis35 mlolive oil ½Spanish onion, finely chopped1½garlic cloves, crushed½small red chilli, finely chopped1red capsicum, finely chopped3 tspcaster sugar2 tspsherry vinegar½ tsptomato paste½orange, finely grated rind and juice only25 mlwhite wine500 ml(2 cups) chicken or vegetable stock½ cup(loosely packed) basil leaves 25 mlextra-virgin olive oil
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.
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.
Combine peperonata and red pepper coulis in a bowl, season to taste and divide among serving plates.
Cut tuna slices into 6 squares, arrange over peperonata, drizzle with extra-virgin olive oil and serve immediately topped with a little tapenade.