Balsamic Glazed Tuna with Roasted Peppers and New Potatoes

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4

500g/18 oz new potatoes, halved
9-10 Bellafina peppers (try to get a mix of yellow, red and orange if possible), cut into large pieces
2 tablespoons olive oil, plus extra for the tuna
Salt and pepper
4 tablespoons balsamic vinegar
4 tuna steaks, approximately 1.5cm thick
200g/7 oz baby spinach

Preheat your oven to 200C/400F.

Prepare the potatoes and peppers and place in a large roasting tin or oven dish. They should be in 1 layer or they will steam, not roast. Drizzle with olive oil and twist over some salt and pepper. Toss the veg in the oil and then arrange in 1 layer. If necessary use 2 tins/oven dishes rather than crowding 1 tin.

Put the veg in the oven and roast for 20 minutes.
After 20 minutes remove the tray from the oven, and stir the potatoes and peppers, spread out again and put back in the oven to roast for a further 20 minutes (this ensures everything cooks evenly and nothing sticks).

When the potatoes and peppers have 10 minutes left to roast, remove the tuna steaks from the fridge and coat with the oil, salt and pepper.

Put a non-stick griddle pan or frying pan on a high heat and heat up for 1 minute. Do not put any oil in the pan.
Put the tuna in the hot pan and cook for 1 minute on each side. Then remove from the pan immediately and put on a board or a plate.

Remove the roast veg from the oven and drizzle over 4 tablespoons balsamic vinegar. Toss the veg in the balsamic vinegar.

Divide the spinach between 4 plates. Top each stack of spinach with ¼ of the roast veg and a tuna steak. Drizzle with the juices from the roasting tin.

Serve immediately with a glass of Chilean Sauvignon Blanc or a dry French rosé.

Slightly adapted from