Seared tuna with spinach and roasted capsicum caper salad

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

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

Oceania
Australia
Fish course
Pescatarian
Spicy
Gluten-free

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