How to make it

  • Heat oil to quite hot but not smoking point.
  • Rub salt and pepper into both sides of the tuna steaks.
  • Quickly sear each side of the tuna, no more than a minute.
  • You just want it barely cooked at this point.
  • Move to platter and let it rest.
  • In the pan, add a touch more oil if needed and over low heat, cook the onions, peppers and garlic until softened about 10 minutes.
  • Add the sherry, tomatoes, the pepper flakes and the chipotle powder.
  • Cook another 5 minutes.
  • Add olives and tuna steaks back to the pan.
  • Cover and cook on low five minutes.
  • Meanwhile mix parsley. mint and garlic with the orange zest.
  • Serve tuna alongside saffron rice or couscous, spoon pepper raqout half over the tuna and half over what ever grain you choose.
  • Sprinkle the parsley/garlic/zest/mint mixture over each plate.

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