Seared Tuna with Roast Yellow Capsicum Sauce

Paleo – serves 2 – quick Friday night dinner

Ingredients

  • 2 large tuna steaks
  • 1 yellow capsicum, de-seeded and quartered
  • 1 bunch brocollini
  • 1 bunch asparagus
  • 150g oyster mushrooms
  • 2 large brown mushrooms, sliced
  • 1 tsp olive oil
  • Fresh basil
  • Cracked Pepper

Method

  • Brush capsicum with olive oil. Place under grill and cook skin side up until charred. Flip and cook for a further 2 minutes. Remove and place in a plastic bag and set aside
  • Add 1/2 tsp olive oil to a large saucepan. Add mushrooms and cook on medium heat for 5 minutes
  • Brush a large fry pan with olive oil. When hot, add Tuna and cook for 2 minutes on each side
  • Steam brocollini and asparagus for three minutes
  • Remove skin from capsicum. Mix in a mixmaster with some fresh basil and cracked pepper until a sauce consistency is formed
  • Serve Tuna on mushrooms, with steamed vegetable and roast capsicum sauce

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