Tuna crudo with peperonata


  • Serves 6 people

  • 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.







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