Seared tuna steak and roasted vegetables

• 2 red peppers, chopped
• 2 medium red onions, chopped
• 1 celeriac, chopped
• 2 courgettes, chopped
• 2 cloves garlic, chopped
• 1tbsp olive oil
• 100g (3oz) wild rocket
• 4 x 175g (6oz) tuna steaks
• freshly ground black pepper
• 1 lemon, cut into wedges

Heat the oven to Gas 6, 200°C, 400°F. Mix all the chopped vegetables together with the olive oil and place in a nonstick roasting pan. Cook for 30 minutes, turning from time to time to ensure even cooking.

Heat a griddle pan and, when hot, cook the tuna on each side: 2 minutes, rare; 3 minutes, medium; and 5 minutes, well done.

Serve the tuna steaks with the roasted vegetables, rocket, seasoning, lemon wedges.