Tuna Steak with stuffed sweet pepper and tomato salsa

I was just watching Rick Stein's show about fish and suddenly had a craving for tuna. It's been years since I had a tuna steak. Moving to England apparently means having a lower lifestyle quality! Just joking. Anyway, on to the recipe ...

Ingredients:

For the tuna steak:

2 1/2" thick yellowfin or ahi tuna steak. You can do thicker if you prefer.
2 tbsp English mustard
3 tbsp rice wine vinegar
3 tbsp soy sauce
1 clove of garlic, crushed and chopped finely
Thyme
Pepper

For the stuffed pepper:
2 yellow peppers (capsicum)
Thyme
Knob of butter
150g of cooked rice
Thyme
Rosemary
Salt
Pepper
Olive oil
Pine nuts (optional)

For the salsa:
4 vine tomatoes, chopped
1 red onion, finely chopped (if using a small sized onion, half if using large)
1/2 cup Cilantro or Basil, fresh and chopped
Juice of one lemon or lime
Salt and pepper

To start, whisk the mustard, rice wine vinegar, soy sauce, pepper, garlic and thyme. Marinade tuna for an hour or two and put it in fridge.

Take your capsicum or sweet yellow peppers and either slice it in half vertically or horizontally. If you're cutting it horizontally, make sure you slice off at least half an inch from the stalky part. Coat peppers with olive oil. Place it on a baking or roasting dish and season it with herbs and salt and pepper. Bake for about 20-30mins at 180 centigrade.

For the rice, melt butter in a skillet and add the herbs. Add rice and mix it till it's evenly coated. Do not mash the rice. You may add pine nuts.

When the peppers are roasted, stuff the rice into the peppers.

For salsa, just combine the salsa ingredients listed above. Tomatoes and onion are best when it's in room temperature.

Heat and add a tsp of olive oil to a moderately hot pan. Cook tuna for one minute on each side. It should still be pink in the middle. Longer if you want well done or if you have a thicker tuna.

Serve it with the stuffed pepper and top it with salsa.

You may cook the marinade and use it as sauce as well.

Enjoy!




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