Tuna, peppers confit and balsamic caramel recipe

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 395 calories / serving
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Prepare the balsamic caramel by combining the balsamic vinegar and caster sugar together in a saucepan. Bring to a simmer over a moderate heat and continue to simmer until it has reduced by half and thickened.

Preheat the oven to 200° C.

Arrange the peppers and spring onions in a roasting tray. Season and drizzle over half of the extra-virgin olive oil. Roast for 10-15 minutes until soft. Remove from the oven and pour over the rest of the olive oil. Cover and leave to cool to room temperature.

Rub the tuna steaks with the groundnut oil and season with salt and pepper. Heat a cast iron frying pan over a high heat until hot. Sear the tuna steaks for 1-2 minutes on all sides, then transfer to the oven to finish cooking for 4-6 minutes.

Transfer the peppers and spring onion to the oven at the same time as the tuna steaks go in to reheat. Reheat the balsamic caramel at the same time over a low heat. Spoon the peppers and spring onions onto serving plates. Top with the tuna steaks and spoon the balsamic caramel on top.

  • Ingredients

  • For the tuna

  • 50ml groundnut oil
  • 4 x Tesco tuna steaks
  • For the peppers confit

  • 80ml extra-virgin olive oil
  • 2 yellow peppers, de-seeded and chopped
  • 2 red peppers, de-seeded and chopped
  • a few spring onions
  • For the balsamic caramel

  • 200ml balsamic vinegar
  • 30g caster sugar
  • Energy 1650kj 395kcal 20%
  • Fat 19g 27%
  • Saturates 4g 18%
  • Sugars 31g 34%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 30.9g Protein 26.2g Fibre 2.6g


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