Seared red tuna with marinated capsicum and tuna sauce

Ingredients

Tuna Loin (cut in rectangular fillet) 100 g

Black Pepper ½ tbsp

Tuna in brine 50 g

Anchovy 1 fillet

Capers ½ tbsp

Mayonnaise 4 tbsp

Yellow Capsicum 1 ripe

Red Capsicum 1 ripe

Garlic 1 whole

Lemon 1

Sugar 3 tbsp

Water 2 cup

Fresh Rosemary as required

Fresh Thyme as required

Extra Virgin Olive Oil as required

Beetroot Sticks to garnish

Salt to taste

Preparation

Heat oil in a pan. Add freshly ground pepper to the tuna fillet. Sear tuna on both sides. Keep it aside.

Blend canned tuna, anchovy, capers, mayonnaise and olive oil to form a smooth paste.Cook capsicums in an oven at 200 degree Celsius till the skin has a nice brown colour. Remove from the oven and peel them under the cold water. In a bowl, Marinate sliced capsicums with oil, fresh rosemary, fresh thyme and garlic. This can be made one day prior.

Peel the skin of the lemon and cut the lemon rind into thin slices. Put the lemon rind slices in a saucepan of cold water and let it boil. Once the water starts boiling, take the saucepan off the flame and drain the water. Let the lemon rind cool completely. Repeat this process two more times. Add sugar to the lemon rind and cook it for couple of hours.Spread the tuna sauce on a flat dish, plate the seared tuna fillet on the sauce. Top it with marinated capsicum and garnish with candied lemon and beetroot.