Name: Seared tuna with spinach and roasted capsicum caper salad
Cuisine: Australian
Ingredients: 12 kalamata olives, diced; freshly ground black pepper; 1 tablespoon shredded flat-leaf parsley; 1 red capsicum; ½ teaspoon fennel seeds; 25 ml strained lemon juice; 1 yellow capsicum; 1 teaspoon crushed chilli flakes; 300 g spinach, stems removed; sea salt; 1 tablespoon minced red onion; 1 tablespoon rinsed small capers; 1 tablespoon freshly cracked black pepper; 500 g best-quality tuna, cut into 6 slices; 150 ml peppery extra-virgin olive oil

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This salad is light and refreshing with clean, well-balanced flavours. Choose the best-quality sashimi tuna available — yellowfin, bluefin, big eye or albacore.

Ingredients

1 red capsicum
1 yellow capsicum
1 tablespoon rinsed small capers

Method

Preheat oven to 200°C and roast capsicums, turning regularly, until skin blisters, then peel. Finely dice capsicums and mix with capers, olives, parsley and red onion. Stir in half the olive oil and season with salt and pepper.
Dry-roast fennel seeds o

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Seared tuna with spinach and roasted capsicum caper salad

Ingredients

Method

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