This tuna steak recipe is the newest addition to our selection of delicious fish recipes. Pair the succulent fish with plum tomatoes and balsamic vinegar for a sophisticated alternative to more traditional Italian recipes.
Serves 21 hour
2 tablespoons Napolina Light in Colour Olive Oil
2 large red peppers, sliced into strips
1 large red onion, finely chopped
2 cloves garlic, finely chopped
400g can Napolina Plum Tomatoes
2 teaspoons Napolina Balsamic Vinegar
2x 150g tuna steaks
Napolina Extra Virgin Olive Oil, to drizzle
Slice of lemon to serve
Salt and black pepper
For the peperonata, chop a red onion, 2 cloves garlic, and slice 2 red peppers.
Heat the light in colour olive oil in a frying pan, add the onion and garlic and lightly fry for 10 minutes until softened. On a medium-low heat, add the peppers and cook for a further 10 minutes.
Add a 400g can of plum tomatoes, mashing them with a fork to break them down, along with 2 teaspoons of balsamic vinegar and salt and pepper to season.
Simmer for 35 minutes until the sauce is thick.
When the peperonata is ready set aside and heat a separate griddle pan to a very high temperature.
Season the tuna steaks on each side with a little salt and pepper and a drizzle extra virgin olive oil. Massage this into the steaks.
Add to the griddle pan and fry for 1 ½ minutes on each side before removing.
Serve the tuna immediately with a slice of lemon, and the peperonata.