Ingredients

• 2 red peppers
• 2 tbsp olive oil
• ½ loaf ciabatta bread
• cut into 3cm/1in pieces
• 4 vine-ripened tomatoes
• quartered
• 45g/1½oz blanched almonds
• 2 garlic cloves
• peeled
• finely chopped
• 4 tbsp olive oil
• 1-2 tbsp red wine vinegar
• 2 tbsp finely chopped fresh basil
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• or to taste
• 4 tuna steaks
• 4 tbsp olive oil
• 1 lemon
• zest and juice
• 2 tbsp finely chopped fresh flatleaf parsley

Directions

• For the romesco salad
• preheat the oven to 200C/400F/Gas 6.
• Place the peppers onto a baking tray and roast for 30-35 minutes
• or until the peppers are blackened.
• Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes.
• Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes
• turning frequently
• or until crisp all over.
• Carefully peel the peppers to remove all the skin. Place the peppers
• ciabatta
• tomatoes
• almonds and garlic in a large bowl and set aside.
• For the dressing
• whisk the olive oil
• vinegar
• basil
• smoked paprika and cayenne pepper together in a small bowl.
• For the griddled lemon and parsley tuna
• place the tuna steaks in a medium bowl with the olive oil
• lemon zest and juice and parsley.
• Heat a griddle pan
• add the tuna steaks and fry on each side for 2-3 minutes
• or until cooked to your liking.
• To serve
• pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside.