Seared Tune with Red Pepper and Chilli Jam
Less than 30 mins
Less than 30 mins
- 2 tbsp olive oil
- ½ red onion, chopped
- 1 garlic clove, chopped
- ½ red chilli, seeds removed, flesh diced
- ¼ romero red pepper, seeds removed, flesh chopped
- 1 tbsp brown sugar
- 2 tbsp red wine vinegar
- 2 tbsp red wine
- 100g/3½oz fresh tuna loin
- salt and freshly ground black pepper
- Heat the olive oil in a non-stick frying pan and sweat the onion until soft but not coloured.
- Add the chopped garlic and chilli and cook for one minute.
- Add the chopped romero red pepper, brown sugar, red wine vinegar and red wine and bring to the boil.
- Simmer until the liquid is syrupy and has reduced by half.
- Season with salt and freshly ground black pepper.
- Coat the tuna in olive oil and fry for two minutes on both sides, or until cooked to your liking.
- To serve, spoon the chilli jam onto a serving plate and top with the tuna.
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