About this recipe:Peppers, tomatoes and a touch of chilli make a zesty combination to partner tuna steaks, which are baked with a crisp topping. Tagliatelle is a good accompaniment, along with a crisp mixed salad or lightly steamed broccoli.
1½ tbsp extra virgin olive oil
1 large onion, thinly sliced
1 large red pepper, seeded and thinly sliced
1 large yellow pepper, seeded and thinly sliced
2 garlic cloves, finely chopped
1 can chopped tomatoes, about 400 g
1 tbsp tomato purée
1 bay leaf
½ tsp chilli purée
2 large tuna steaks, 2 cm (¾ in) thick, about 550 g (1¼ lb) in total
Anchovy and sesame topping
55 g (2 oz) fresh wholemeal breadcrumbs
1 garlic clove
4 anchovy fillets, drained
10 g (¼ oz) parsley
2 tbsp sesame seeds
2 tsp extra virgin olive oil
salt and pepper
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat the oven to 200°C (400°F, gas mark 6). Heat the oil in a frying pan or wide saucepan over a moderate heat and add the onion, peppers and garlic. Cover and cook, stirring frequently, for 3–4 minutes or until the onion has softened. Stir in the tomatoes and their juice, the tomato purée, bay leaf and chilli purée. Cover again and cook, stirring frequently, for about 7 minutes or until the peppers are just tender.
Meanwhile, make the topping. Combine all the ingredients in a blender or food processor and process until finely chopped. Alternatively, chop together the breadcrumbs, garlic, anchovies and parsley, put in a bowl and mix in the sesame seeds and oil with a fork until well combined.
Turn the pepper mixture into an ovenproof dish large enough to hold the fish in one layer. Season the tuna steaks and cut each one in half. Lay the 4 pieces in the dish and spoon over the topping to cover them evenly. Bake for 10 minutes or until the fish is just cooked. It will still be a little pink in the centre. If you prefer tuna more well done, cook for 1–2 minutes longer. Serve immediately.