The Recipe Room

Italian food isn’t all pasta. Being so near the sea, we also appreciate fish. Tuna, whether in a salad as a Tuna Nicoise or with vegetables, is a great main ingredient for an Italian meal. It is such a deliciously robust fish that you can combine it with strong flavours like roast pepper and rich black olives.

Sadly, the highly respected conservation organisation WWF has forecast that Mediterranean bluefin tuna, may soon be driven to collapse. So if you cook this fish, please make sure it’s from a sustainable source such as the pole-and-line method. Tuna have been around for millions of years. Only if we harvest them responsibly will we be able to continue to enjoy putting them on our plates!

Ingredients:

• 3-4 tablespoons of olive oil
• 1/2 a lemon
• 1 litre of water
• 2 red peppers quartered or halved, and deseeded
• 10 black olives (optional)
• 2 Tuna steaks, of whatever size you prefer (Between 80-160g each should be sufficient, depending on how hungry you feel.)
• 1 tablespoon of balsamic vinegar

Method:

1 – Squeeze the juice from the lemon into the water and soak the tuna steaks for 10 minutes. Then drain and brush them with about half the olive oil, and season with salt and pepper.

2 – Preheat the grill and cover the bottom of a roasting tray or dish with a large sheet of tinfoil.

3 – Put the peppers in under the grill for about 5-10 minutes. Then place the tuna steaks next to them for another 10 minutes. Keep an eye on the fish and vegetables, turning the tuna over mid-way. Remember, you want the peppers to char a little, but you don’t want to overdo the tuna.

3 – When the pepper begins to blacken, take it out and allow it to cool for a couple of minutes. When the tuna is cooked, turn the grill off and fold the foil over it to keep it warm and moist with the lovely lemon and pepper juices. Leave the foil-covered fish under the cooling grill. Carefully peel the pieces of pepper – they should still be nicely hot – and then slice them into chunky strips. Toss the pepper and olives in the remaining olive oil along with the balsamic vinegar.

4 – Serve the tuna on warm plates with the pepper, olives and other vegetables on the side. A soft, floral dry white wine, like a pinot grigio, is a good accompaniment.

Serves: 2

Time: 40 minutes: 15 minutes preparation, 25 minutes cooking.

Note: As I am a vegetable nut, I put lots of veggies in the dish along with the red peppers.