Caprese Salad with Seared Tuna and Roasted Peppers

Brought to you by:

OcadoLife

4 serving

Prep time:

Cook time: 30 mins

Serves: 4

Fresh, in-season tomatoes taste like sunshine – make the most of their wonderful sweetness over the summer months in this salad. With only a handful of ingredients and needing just 30 minutes of prep, this recipe is straightforward enough to whip up for a quick lunch but feels special enough to sit down to for Friday night dinner, too.

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Ingredients Method

Ingredients

3 romano peppers
700g tomatoes (a mix of different shapes and colours if you can), sliced or halved
2 tbsp extra virgin olive oil, plus extra for serving
20g basil, leaves picked
240g tuna steaks
1 tsp olive oil
250g buffalo mozzarella

Method

Step 1

Preheat oven to 240°C/220°C fan/gas 9 and line a roasting tin with baking paper. Put the romano peppers into the tray and then into the hot oven. Cook for around 20-25 mins until they have largely blackened all over – you may need to turn them half way through the cooking time.

Step 2

Once the peppers are roasted pop them into a plastic freezer bag and knot the top to allow them to steam for a few mins until you can handle them.

Step 3

While the peppers are cooling, place all the sliced and cut tomatoes into a large mixing bowl. Drizzle over the extra virgin olive oil and add a good pinch of sea salt and some freshly ground black pepper. Toss everything together to mix. Take the larger basil leaves and tear them into the bowl, keeping the smaller leaves to one side.

Step 4

When the peppers are cool enough to handle, peel the blackened skin off and discard the seeds. Tear the peppers into strips and add to the bowl. Again, gently mix everything to combine.

Step 5

Take the two tuna steaks and rub them with the olive oil and season lightly. Heat a frying pan over a medium high heat and when hot, add the tuna steaks and cook for 1 min each side. This will give you a pink-in-the-middle tuna steak – if you prefer it well done, cook for 3 mins on each side. Then remove from the pan and, using a sharp knife, cut them into thin slices.

Step 6

Arrange the tomato and pepper mix onto your serving plate. Tuck the tuna slices in and around the tomatoes. Then tear the mozzarella into chunks and place on top.

Step 7

Use a spoon to drizzle over any juices left in the bowl from the tomatoes and add a splash more of extra virgin olive oil. Scatter the saved basil leaves over the top and serve immediately.