Wine match suggestion: Sauvignon Blanc

Serves 4 / Prep 25 Minutes + Resting Time / Cook 10 Minutes + Steaming

Ingredients

• 250g fresh tuna
• 1 tablespoons salt
• 1 tablespoon lemon juice
• 2 tablespoons Extra virgin olive oil + extra to drizzle half small red onion, finely sliced
• 2 capsicums (1 red and 1 yellow)
• 1 tablespoon white wine vinegar
• 1 tablespoon capers
• Quarter of a cup pitted Olives, sliced in quarters
• 8 small or 4 large slices sourdough bread
• 1 clove garlic, halved

Method

1. Cut the tuna into 3 even pieces that will slice nicely.
2. Put the tuna in a dish and sprinkle over the salt and mix well. Set aside for 30 minutes. Rinse well and pat dry on paper towel.
3. Slice thinly and put in a bowl with the lemon juice and 1 tablespoon olive oil, mix well and set aside.
4. Put the onion in a small bowl and cover with water. Leave to soak for 15 minutes then drain and rinse well.
5. Heat the barbecue or oven grill to very hot.
6. Place the whole capsicums onto the barbecue or under the grill and cook until the skins are blackened, turning occasionally, about 10 minutes.
7. Place the capsicums in a saucepan or bowl and cover with a lid or cling film and let them steam for 10 minutes.
8. Peel off the blackened skins and discard. Cut out the stalks and seeds and discard, then cut the capsicum into fine strips.
9. Put the vinegar and 1 tablespoon olive oil in a bowl and stir in the capsicums along with drained red onion, capers and olives and set aside.
10. Grill the bread on both sides until nicely charred.
11. Drizzle the bread with olive oil and smear with the cut garlic.
12. Top with the capsicum mix, tuna and a grind of pepper.