Seared Bluefin Tuna Belly with Artichoke, Red Capsicum and Cracked Pepper Vinaigrette

• 4 baby globe artichoke hearts, cut into quarters
• ½ roasted red capsicum (pepper)
• 4

To make the cracked pepper vinaigrette, place all the ingredients in a small saucepan and gently warm prior to serving.

Gently warm the artichoke quarters and red capsicum in a large saucepan. Warm the fennel purée in a separate saucepan. Add some clarified butter to a frying pan large enough to cook the fish and bring to a high heat. Place the tuna bellies in the pan a