Tuna Steak with roast tomato & pepper salsa

This recipe is added especially for Steve, one of the waiters in the venue I work at. It uses fragrant and sweet flavours to complement a really "meaty" fish. Tuna is a versatile meat and can be used in a multitude of ways. This recipe uses more of a latin influence, which is also versatile in its demeanour.

Ingredients (Serves 4)

4 Tuna Steaks
3 Tbsp Tomato Paste / Tomato Puree
6 Cherry Tomatoes
1 red, 1 green, 1 yellow capsicum (bell) pepper
1 red onion
2 Cloves Garlic (Crushed)
Juice of Half a lemon
2 tbsp balsamic vinegar
1 tsp chilli flakes
2 tbsp brown sugar
tbsp Olive Oil
50ml water.
Sea Salt & Black Pepper

Equipment

Cutting board, and sharp knife you are comfortable with
Heavy bottomed saucepan
Steak Pan / Frying Pan
Roasting tin
Wooden spoony

Method

Peel the red onion, and dice finely (brunoise). Take the storks out of the peppers and cut these in the same fashion. Cut the cherry tomatoes in half, then put them into the roasting tray. Coat with a tbsp of olive oil, then put into the oven at approximately 200 degrees Celsius for approximately 10 - 12 minutes.

Place the pan on a moderately low heat, add the olive oil, onions, peppers and garlic, and saute slowly until soft. Do not be tempted to turn up the heat as this will encourage the vegetables to burn.

When the onions have softened, add the chilli flakes and stir for approximately a minute, then add the lemon juice and balsamic vinegar. Keep the same heat until the vinegar has redu ced to a syrup, then add the brown sugar. Stir the mixture continually, adding the tomato paste as you do this. Add the water, then stir together. Turn the heat down to simmer, then allow salsa to reduce by a third.

Remove the tomatoes from the oven, and add to the finished salsa.

In the frying pan, heat strongly 1 tbsp olive oil. Season the tuna steak with the sea salt & black pepper, then fry the tuna for 10 seconds each side. If the tuna is very thick, seal the edge around the steak also, and allow to rest for a minute.

Serve on a main course plate, salsa first, then place the tuna on top.

Enjoy!