Char-Grilled Tuna With Fiery Pepper Purée -

 
















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Char-Grilled Tuna With Fiery Pepper Purée

Tuna is an oily fish that barbecues well and is meaty enough to combine successfully with strong flavours - even hot chilli, as in this red pepper purée, which is excellent served with crusty bread.

Image of Char-Grilled Tuna With Fiery Pepper Purée
Ingredients

4 tuna steaks, about 175g/60oz each
Finely grated rind and juice of 1 lime
30ml/2 tbsp olive oil
Salt and freshly ground black pepper
Lime wedges, to serve

FOR THE PEPPER PURÉE

2 red peppers, halved
45ml/3 tbsp olive oil, plus extra for brushing
1 small onion
2 garlic cloves, crushed
2 red chillies
1 slice white bread without crusts, diced
Salt

Details

Serves: 4


Method

1. Trim any skin from the tuna and place the steaks in a single layer in a wide dish. Sprinkle over the lime rind and juice, olive oil, salt and black pepper. Cover with clear film and chill in the fridge until required.


2. To make the pepper purée, brush the pepper halves with a little olive oil and cook them, skin-side down, on a hot barbecue, until the skin is charred and blackened. Place the onion in its skin on the barbecue and cook until browned, turning it occasionally.


3. Leave the peppers and onion until cool enough to handle, then remove the skins, using a sharp kitchen knife.


4. Place the cooked peppers and onion with the garlic, chillies, bread and olive oil in a food processor. Process until smooth. Add salt to taste.


5. Drain the tuna steaks from the marinade and cook them on a hot barbecue for 8-10 minutes, turning once, until golden brown. Serve the steaks with the pepper purée and lime wedges, with crusty bread if liked.

Cook's Tip:- The pepper purée can be made in advance, cooking the peppers and onion under a hot grill; keep it in the fridge until you cook the fish.

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