2 large tuna steaks
1 cup basmati rice
1 red pepper, chopped into thin strips
Juice of half a lemon
1oz mascarpone
2oz plain yoghurt
A few leaves chopped basil
1oz tomato purée
1 red chilli pepper, very finely chopped
1tsp oregano
1tsp caraway seeds
1/2 tsp sugar
Sunflower oil or other light, non-flavoured oil
Salt
Pepper
Wrap tuna steaks in foil, cook in middle oven for 20 mins on gas mark 6. When almost done, lightly brown each side for 2-3 mins in a hot sunflower oiled pan and set aside in a warm place. Keep the oil in the pan for the salsa.
While tuna is in the oven, boil the rice until al dente, then drain and rinse through with boiling water. Return to a low heat and stir through the mascarpone, yoghurt, basil and lemon juice and gently warm through. Season lightly and take off the heat.
Also while tuna is in oven, make the bravas paste by stirring together the tomato purée, chilli, oregano, and sugar. Season well and add black pepper until the chilli and black pepper are roughly equal on the palate.
In tuna oil pan, fry the peppers with the caraway seeds on a medium-low heat for 5 minutes, stirring constantly. Turn up the heat and add the bravas paste, stirring for another few minutes until the bravas paste just starts to brown.
Put the rice in the centre of two plates, rest the tuna on the rice and pile the salsa on top.
