Seared tuna with spinach and roasted capsicum caper salad

Preparation info
    • Difficulty


Appears in

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.


  • 1 red capsicum
  • 1 yellow capsicum
  • 1 tablespoon rinsed small capers


  1. 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.
  2. Dry-roast fennel seeds o