Seared tuna with salsa rossa

title="Seared tuna with salsa rossa"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Seared-tuna-with-salsa-rossa.jpg" srcset="https://img.taste.com.au/Vh7TlA2O/w720-h480-cfill-q80/taste/2016/11/seared-tuna-with-salsa-rossa-75134-1.jpeg 720w, https://img.taste.com.au/JNfawlPj/w643-h428-cfill-q90/taste/2016/11/seared-tuna-with-salsa-rossa-75134-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Seared tuna with salsa rossa"
/>

• 0:15 Prep


• 0:05 Cook


• 
  4 Servings


• Capable cooks

Make the most of tuna steaks by searing them to perfection so that they are still pink in the centre.

Featured in
Nutrition information, Main recipes

Ingredients

• 220g jar oven-roasted piquillo peppers (see note) (or roasted capsicum pieces), drained


• 5 semi-dried tomatoes (25g total)


• 1 garlic clove, crushed


• 1/2 teaspoon caster sugar


• 2 teaspoons red wine vinegar


• Pinch of dried oregano


• 1 tablespoon extra virgin olive oil


• 4 x 180g tuna steaks


• 4 cups rocket leaves

Method

• 
  
  
  Step 1
  
  
  
  
  For the salsa, whiz the peppers or roast capsicum, tomatoes, garlic, sugar, vinegar and oregano in a food processor until roughly blended. Add oil and process until well combined. Season to taste, then set salsa aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Preheat a lightly oiled chargrill pan or frypan over medium-high heat. Season tuna, then cook in batches for 1 minute each side until seared but still pink in the centre, or until cooked to your liking. Top the tuna with salsa and serve with rocket.
  
  
  

Nutrition

• 1510 kj

  Energy




• 16g

  Fat Total




• 4.9g

  Saturated Fat




• 1.7g

  Fibre




• 47.5g

  Protein




• 65mg

  Cholesterol




• 265mg

  Sodium





• 5.3g

  Carbs (total)

All nutrition values are per serve

Notes

Jars of oven-roasted piquillo peppers are available from delis and gourmet shops.

• Author: Louise Pickford


• Image credit: Ian Wallace


• Publication: Taste.com.au

Source: taste.com.au