Fresh tuna pizzaiola with friggitelli peppers and bread

Ingredients

For 1 serving

• Fresh tuna160 g
• Chopped tomatoes150 g
• Italian frying peppers150 g
• Garlic1 clove
• Bread60 g
• Extra virgin olive oil12 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Wash the friggitelli peppers, dry them well and leave them whole with their stalks. Peel and crush the garlic.
2. Heat half the oil in a frying pan over medium heat and sauté the peppers for 10 minutes, turning often, until soft and charred in places; salt them.
3. Meanwhile in another pan heat the remaining oil over medium heat with the garlic for a minute, until just golden; add the chopped tomatoes, dried oregano and a pinch of salt and cook for 8 minutes, until the sauce thickens.
4. Pat the fresh tuna steaks dry, salt them and lay them in the sauce; cook for 2 minutes per side over medium heat, spooning the tomato over, until pale outside but still pink inside. Any longer and they dry out.
5. Serve the tuna with its sauce, the peppers and the bread.