Name: Tuna crudo with peperonata
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: 200 gm sashimi-grade yellowfin tuna, cut into 1cm-thick slices; To serve: extra-virgin olive oil and good-quality tapenade; Peperonata; 1 each small red, yellow and green capsicums; ½ cup (loosely packed) basil, finely shredded; ½ orange, finely grated rind and juice only; 1 tbsp cabernet vinegar; Red pepper coulis; 35 ml olive oil; ½ Spanish onion, finely chopped; 1½ garlic cloves, crushed; ½ small red chilli, finely chopped; 1 red capsicum, finely chopped; 3 tsp caster sugar; 2 tsp sherry vinegar; ½ tsp tomato paste; ½ orange, finely grated rind and juice only; 25 ml white wine; 500 ml (2 cups) chicken or vegetable stock; ½ cup (loosely packed) basil leaves; 25 ml extra-virgin olive oil

Tuna crudo with peperonata

Australian Gourmet Traveller recipe for tuna crudo with peperonata by Paul Wilson from Half Moon.

Serves 6

Prep

20M

Cook

1H 15M

Total

1H 35M

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At Half Moon we make our own tapenade, but you can substitute with a good-quality shop-bought version.

Ingredients

200 gm sashimi-grade yellowfin tuna, cut into 1cm-thick slices

To serve: extra-virgin olive oil and good-quality tapenade

Peperonata

1 each small red, yellow and green capsicums

½ cup (loosely packed) basil, finely shredded

½ orange, finely grated rind and juice only

1 tbsp cabernet vinegar

Red pepper coulis

35 ml olive oil

½ Spanish onion, finely chopped

1½ garlic cloves, crushed

½ small red chilli, finely chopped

1 red capsicum, finely chopped

3 tsp caster sugar

2 tsp sherry vinegar

½ tsp tomato paste

½ orange, finely grated rind and juice only

25 ml white wine

500 ml (2 cups) chicken or vegetable stock

½ cup (loosely packed) basil leaves

25 ml extra-virgin olive oil

Method

Main

1.For peperonata, heat a char-grill pan over high heat and cook capsicum, turning occasionally, until charred and soft (15-20 minutes). Place in a bowl, cover with plastic wrap and set aside until cooled to room temperature (1 hour). Peel, finely slice, combine with remaining ingredients in a bowl and set aside. Peperonata will keep refrigerated for 1 week.

2.For red pepper coulis, heat a saucepan over low heat, add olive oil, onion, garlic and chilli and stir occasionally until soft (6-8 minutes). Add capsicum and cook until soft (8-10 minutes). Add sugar, vinegar, tomato paste, rind, juice and wine, and cook until reduced by half (1-2 minutes). Add stock and simmer over low heat until reduced to 250ml (35-45 minutes). Cool slightly, then blend in a blender with basil and extra-virgin olive oil until smooth. Season to taste and set aside.

3.Combine peperonata and red pepper coulis in a bowl, season to taste and divide among serving plates.

4.Cut tuna slices into 6 squares, arrange over peperonata, drizzle with extra-virgin olive oil and serve immediately topped with a little tapenade.

Paul Wilson

Recipe / styling by Lisa Featherby