Bangor Mail - - The Food Focus -

IN­GRE­DI­ENTS, Serves 2

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 bal­samic vine­gar; 2x 150g tuna steaks; Napolina Ex­tra Vir­gin Olive Oil, to driz­zle; slice of le­mon to serve; salt and black pep­per


1. For the peperonata, chop the onion, 2 cloves gar­lic, and slice 2 pep­pers.

2. 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.

3. Add a 400g can of plum to­ma­toes, mash­ing them with a fork, 2 tea­spoons of bal­samic vine­gar and salt and pep­per.

4. Sim­mer for 35 min­utes un­til thick.

5. Set aside and heat a sep­a­rate grid­dle pan to a very high tem­per­a­ture.

6. Sea­son the tuna steaks on each side with a salt and pep­per and a driz­zle ex­tra vir­gin olive oil. Mas­sage this into the steaks.

7. Add to the grid­dle pan and fry for 1 ½ min­utes on each side be­fore re­mov­ing.

8. Serve the tuna im­me­di­ately with a slice of le­mon and the peperonata.

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