- 2 red peppers
- 2 tbsp olive oil
- ½ loaf ciabatta bread, cut into 3cm/1in pieces
- 4 vine-ripened tomatoes, quartered
- 45g/1½oz blanched almonds
- 2 garlic cloves, peeled, finely chopped
- 4 tbsp olive oil
- 1-2 tbsp red wine vinegar
- 2 tbsp finely chopped fresh basil
- 1 tsp smoked paprika
- 1 tsp cayenne pepper, or to taste
- 4 tuna steaks
- 4 tbsp olive oil
- 1 lemon, zest and juice
- 2 tbsp finely chopped fresh flatleaf parsley
- For the romesco salad, preheat the oven to 200C/400F/Gas 6.
- Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened.
- Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes.
- Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over.
- Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside.
- For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl.
- For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley.
- Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking.
- To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside.