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Sunday 19 June 2011

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.




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