members recipes

Ingredients
SERVES 2
2 tuna steaks
1 tbsp olive oil, plus extra
for drizzling and brushing
1 courgette, sliced
2 red peppers
half an onion, chopped
salt and black pepper

Method
1.FOR THE PEPPER SAUCE: Core and deseed the peppers. Blacken the skin over a gas flame. When blackened all over, place in a bowl and cover tightly with clingfilm. Leave for 20 minutes or so and then peel off the blackened skin. Roughly chop the peppers. Sweat the onion in 1 tbsp olive oil until soft and translucent. Put the pepper and onion into a blender and blend until smooth.
2.FOR THE COURGETTES: Preheat an oven to 200C. Place the cougettes into a roasting tin, drizzle over some olive oil and season with salt and pepper. Mix well and then roast in the oven for 15-20 mins.
3.FOR THE TUNA: Heat a griddle pan over a high heat. Brush the tuna steaks with olive oil and season with salt and pepper. Cook for 2 minutes on each side, or until cooked to your liking.