Ingredients
For the romesco salad
- 2 red peppers
- 2 tbsp olive oil
- half loaf ciabatta bread cut into 3cm/1in pieces
- 4 vine-ripened tomatoes, quartered
- 45g/1.5oz blanched almonds
- 2 garlic cloves peeled and finely chopped
For the dressing
- 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
For the griddled lemon and parsley tuna
- 4 tuna steaks
- 4 tbsp olive oil
- 1 lemon, zest and juice
- 2 tbsp finely chopped fresh flatleaf parsley