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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Griddled tuna with Moroccan peppers

Griddled tuna with Moroccan peppers

Servings: 4

Ingredients

4 red peppers
4 whole unpeeled shallots
NOMU Extra Virgin Olive Oil
3 large sun-ripened tomatoes
2 tsp crushed garlic
1 tsp NOMU Moroccan Rub
NOMU Sea Salt and NOMU Black Pepper
4 tuna steaks
1 tsp NOMU Seafood Rub
Italian parsley, roughly chopped

Directions

Preheat the oven to 180°C.

Place the peppers and shallots in a roasting dish and lightly rub with a glug of  Olive Oil. Roast for 45 minutes or until the peppers are soft and starting to char.

While the peppers are in the oven, score the skin of the tomatoes, place in a deep bowl and cover with boiling water for 5-10 minutes. Drain and peel off the skin with a sharp knife. Cut in half and remove the seeds and pith. Slice into 1cm strips and set aside.

Remove the peppers and onions from the oven. Taking care not to burn yourself, peel and deseed the peppers and slice into thick strips. Remove the skins from the onions and halve or quarter them.

Heat some more Olive Oil in a pan and gently fry the garlic and NOMU Moroccan Rub just long enough to release their flavour but not burn. Add the peppers, onion and tomatoes to the pan, season and allow to simmer for 10-15 minutes.

Drizzle the tuna with Olive Oil and season with a pinch of Sea Salt and Seafood Rub. Heat a griddle pan until smoking hot and sear the tuna for a minute or 2 on each side, depending on the thickness of the steaks, so that they are charred on the outside but still rare in the centre.

Serve the tuna immediately topped with the warm roasted pepper mixture and roughly chopped Italian parsley.

Ingredients

4 red peppers
4 whole unpeeled shallots
NOMU Extra Virgin Olive Oil
3 large sun-ripened tomatoes
2 tsp crushed garlic
1 tsp NOMU Moroccan Rub
NOMU Sea Salt and NOMU Black Pepper
4 tuna steaks
1 tsp NOMU Seafood Rub
Italian parsley, roughly chopped

Directions

Preheat the oven to 180°C.

Place the peppers and shallots in a roasting dish and lightly rub with a glug of  Olive Oil. Roast for 45 minutes or until the peppers are soft and starting to char.

While the peppers are in the oven, score the skin of the tomatoes, place in a deep bowl and cover with boiling water for 5-10 minutes. Drain and peel off the skin with a sharp knife. Cut in half and remove the seeds and pith. Slice into 1cm strips and set aside.

Remove the peppers and onions from the oven. Taking care not to burn yourself, peel and deseed the peppers and slice into thick strips. Remove the skins from the onions and halve or quarter them.

Heat some more Olive Oil in a pan and gently fry the garlic and NOMU Moroccan Rub just long enough to release their flavour but not burn. Add the peppers, onion and tomatoes to the pan, season and allow to simmer for 10-15 minutes.

Drizzle the tuna with Olive Oil and season with a pinch of Sea Salt and Seafood Rub. Heat a griddle pan until smoking hot and sear the tuna for a minute or 2 on each side, depending on the thickness of the steaks, so that they are charred on the outside but still rare in the centre.

Serve the tuna immediately topped with the warm roasted pepper mixture and roughly chopped Italian parsley.

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