Paprika Tuna Bites

Ingredients

• 400 g fresh tuna
• olive oil (for frying)
• 2 red bell peppers
• 6 tbsp lemon juice
• 100 ml olive oil
• 1 Garlic clove
• 1 tsp anchovy paste
• Salt
• Pepper (freshly ground)
• 80 g canned tuna in natural sauce (1 small can)
• 100 ml olive oil
• 2 tbsp lemon juice
• 80 ml Vegetable broth
• 50 g large capers
• basil (for garnish)
• black cumin

Instructions

1. 1.

   Quarter the bell peppers, remove seeds and white membranes, wash, place on a baking tray and bake in a hot oven at 220°C until the skin is almost black and blistering; then remove, let cool slightly, and peel off the skin.

2. 2.

   Whisk 75 ml olive oil with 3 tbsp lemon juice, pressed garlic, salt and pepper; marinate the bell pepper strips for about 1 hour.

3. 3.

   Cut the tuna into 3 cm thick strips, season with salt, pepper and 1 tbsp lemon juice, and sear briefly in olive oil on all sides. The fish should remain raw inside.

4. 4.

   Whisk 25 ml olive oil with anchovy paste, salt, pepper and 2 tbsp lemon juice; brush the tuna strips with this mixture and top with the marinated bell pepper strips.

5. 5.

   Drain canned tuna, blend with lemon juice, broth and 30 g capers, season with salt and pepper. For serving slice tuna strips into thick pieces, arrange on a plate with sauce, garnish with remaining capers, fried basil and a pinch of black cumin.