Grilled tuna with rosemary marinated peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6 oz tuna | |
| 1 | pounds | Red peppers |
| Rosemary | ||
| Olive oil | ||
| 1 | pounds | Courgette |
| 1 | pounds | Onions |
| 2 | ounces | Sugar |
| 2 | Floz white wine vinegar | |
| 8 | ounces | Aubergine |
Directions
Heat a griddle pan and grease with a little olive oil. Cut the red pepper into quarters and de-seed. Place skin side down on the griddle until the skin blisters and blackens. Remove any skin left with a small vegetable knife. Cover with rosemary and olive oil and leave for 24 hours.
Peel and cut the onions in half and sweat in a heavy-bottomed pan with a little olive oil until golden brown. Add the sugar and white wine vinegar and reduce until sticky.
Heat the griddle pan with a little olive oil. Place on the tuna, courgette slices, aubergine slices and marinated peppers. Cook for 2-3 minutes each side.
Dress the tuna on top of the onions and arrange the pepper, aubergine, courgette around the outside. Drizzle a little of the rosemary oil around the outside.
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