Tuna with Crab and Roasted Capsicum and Caper Salsa

This recipe offers an alternative way of serving tuna sashimi: the fish is sliced into thin rectangular lengths, stuffed before rolling, then cut in half in the manner of Japanese maki sushi. This dish first appeared on our Paramount menus in the late 1990s, and is a terrific example of how Spanish flavours and Japanese technique can be fused together to create intriguing combinations.