Salt and pepper Bigeye Tuna with roasted pepper and pine nut salsa served with crisp rocket greens

4x 100g Tuna loin steaks
1 Lemon
2 Shallots
1 Red Pepper
1tblsp Capers
2tblsp Pine nuts toasted
3-4tblsp extra virgin olive oil
1tblsp Cab/sav Vinegar
2cups Baby Rocket greens
1tblsp Butter
Salt / Pepper
 
Method:
Char skin of the red pepper completely black on an open flame and peel in cold water. De-seed and chop with capers, pine nuts and shallots. Mix through with the vinegar and 2 tblsp of the olive oil, season. Let rest for 2 hours.
 
Generously coat Tuna in salt and pepper. Sear in butter and remaining olive oil for 1-2 minutes on each side. Slice and serve with salsa and rocket dressed with lemon juice and oil.
 
Recipe and photo supplied by Adrian Hill and Daniel Allen.

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