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Griddled lemon and parsley tuna with romesco salad
Fruit and vegetables
2 red
peppers
4 vine-ripened
tomatoes
, quartered
2 tbsp finely chopped fresh
basil
1
lemon
, zest and juice
2 tbsp finely chopped fresh flatleaf
parsley
Cooking ingredients
2 tbsp
olive oil
45g/1½oz blanched
almonds
2 garlic
cloves
, peeled, finely chopped
4 tbsp
olive oil
1-2 tbsp
red wine vinegar
1 tsp smoked
paprika
1 tsp
cayenne pepper
, or to taste
4 tbsp
olive oil
Meat, fish and poultry
4 tuna steaks
Other
½ loaf
ciabatta
bread, cut into 3cm/1in pieces
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