Peperonata is a vibrant, Southern Italian side of gorgeous grilled peppers mixed with olives, capers and vinegar. The sweet-sharp flavour cuts through meaty, oily tuna steak in the most delicious way, giving you a well-balanced midweek meal, that's good for you too.
Arrange the peppers, cut-side down, on a baking tray. Grill or griddle on a high heat for 10 minutes, or until the skin is lightly charred, then turn them over and cook for a further 5 minutes. Tip into a bowl, cover with clingfilm and leave to steam for 5 minutes. When cool enough to handle, peel and discard the skins, then cut into strips.
Heat a griddle pan on the hob until smoking. Season the tuna, then drizzle with the oil. Cook for 1-2 minutes on each side, or until cooked to your liking.
Meanwhile, make the peperonata
by combining the peppers, olives, capers, vinegar, basil and seasoning in a large bowl. Add the rocket and toss well. Divide between 4 shallow bowls or serving plates and top each with a tuna steak. Serve with a wedge of lemon for squeezing over.
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