Try your hand at these delicious recipe from episode 1 of Paddock To Plate series 2!
To make the piperade, char the capsicum over an open flame, turning occasionally until the skin blackens (6-8 minutes), place in a plastic bag and stand to steam (10-15 minutes). Cut the capsicum into thick strips (discard the stalks and seeds) scrape off the skin and set aside. Heat half the oil in a frying pan over medium-high heat and sauté the red onion wedges until softened (4-5 minutes), then add the capsicum slices and olives and continue to sauté for 2 more minutes. Add the vinegar, rosemary and the remaining olive oil, season to taste with sea salt and freshly ground black pepper and keep warm. Just before serving, add the basil leaves.
To make the salsa verde, using a hand blender blitz parsley leaves, oil, capers, cornichons, anchovies and garlic until smooth. Just before serving add lemon juice and season to taste with sea salt and freshly ground black pepper.
Rub the tuna steaks all over with oil and season to taste with sea salt. Heat a grill pan until very hot and cook the tuna steaks for 3 minutes turning half way through to get a crisscross pattern, then cook for a further 2 minutes on the other side. Serve the tuna with the piperade and topped with a little salsa verde. Garnish with basil.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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