Griddled lemon and parsley tuna with romesco salad recipe
 2 red peppers2 tbsp olive oil½ loaf ciabatta bread, cut into 3cm/1in pieces4 vine-ripened tomatoes, quartered45g/1½oz blanched almonds2 garlic cloves, peeled, finely chopped 2 red peppers 2 tbsp olive oil ½ loaf ciabatta bread, cut into 3cm/1in pieces 4 vine-ripened tomatoes, quartered 45g/1½oz blanched almonds 2 garlic cloves, peeled, finely chopped 4 tbsp olive oil1-2 tbsp red wine vinegar 2 tbsp finely chopped fresh basil1 tsp smoked paprika 1 tsp cayenne pepper, or to taste 4 tbsp olive oil 1-2 tbsp red wine vinegar 2 tbsp finely chopped fresh basil 1 tsp smoked paprika 1 tsp cayenne pepper, or to taste 4 tuna steaks4 tbsp olive oil1 lemon, zest and juice2 tbsp finely chopped fresh flatleaf parsley 4 tuna steaks 4 tbsp olive oil 1 lemon, zest and juice 2 tbsp finely chopped fresh flatleaf parsley Method For the romesco salad, preheat the oven to 200C/400F/Gas 6.Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened.Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes.Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over.Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside.For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl.For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley.Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking.To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside. For the romesco salad, preheat the oven to 200C/400F/Gas 6. For the romesco salad, preheat the oven to 200C/400F/Gas 6. Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened. Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened. Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes. Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes. Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over. Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over. Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside. Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside. For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl. For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl. For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley. For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley. Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking. Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking. To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside. To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside.