- 4 red peppers
- 4 shallots
- Extra virgin olive oil
- 3 sun-ripened tomatoes
- 2 tsp crushed garlic
- 1 tsp NoMU Moroccan Rub
- NoMU Just Salt
- NoMU Just Pepper
- 4 tuna steaks
- 1 tsp NoMU Seafood Rub
- Italian parsley, roughly chopped
Griddled Tuna with Moroccan Peppers
Place the peppers and shallots in a roasting dish and lightly rub with a glug of olive oil. Roast at 180°C for 45 minutes until the peppers are soft and starting to char. While the peppers are in the oven, score the skin of the tomatoes, place in a deep bowl and cover with boiling water for 5-10 minutes. Drain and peel off the skin with a sharp knife. Cut in half and remove the seeds and pith. Slice into 1cm strips and set aside.
Remove the peppers and onions from the oven. Taking care not to burn yourself, peel and deseed the peppers and slice into thick strips. Remove the skins from the onions and halve or quarter them. Heat some more olive oil in a pan and gently fry the garlic and Moroccan Rub just long enough to release their flavour but not burn. Add the peppers, onion and tomatoes to the pan, season with NoMU Just Salt and allow to simmer for 10-15 minutes.
Drizzle the tuna with olive oil and season with a pinch of NoMU Just Salt and Seafood Rub. Heat your Le Creuset griddle pan until smoking hot and sear the tuna for a minute or 2 on each side, depending on the thickness of the steaks, so that it is charred on the outside but still rare in the centre.
Serve the tuna immediately topped with the warm roasted peppers and roughly chopped Italian Parsely.
Red with fish? Yes! Here we like Scaramanga from Nabygelegen at R65. Sacamanga contains some Spanish Tempranillo with Malbec and Shiraz.