Kamut salad with seared tuna, peppers and capers

Ingredients

For 1 serving

• Kamut (khorasan wheat)65 g
• Fresh tuna120 g
• Bell peppers180 g
• Capers8 g
• Basil4 g
• Extra virgin olive oil10 g
• White wine vinegar1 teaspoon
• Saltto taste

Contains: gluten, fish, sulphites,

In season: June – September

Method

1. Preheat a conventional oven to 220 °C. Bring a pan of water to the boil, salt it and cook the kamut over medium heat for about 35 minutes, until the grains are tender but still firm to the bite; drain and cool under cold water.
2. Meanwhile wash the whole peppers, put them on a baking tray and roast them for 25 minutes, turning halfway, until the skin is blackened and blistered.
3. Close them in a covered bowl for 10 minutes so the skin comes off easily; peel them, remove the seeds and membranes and cut them into strips.
4. Pat the tuna dry with kitchen paper. Heat a non-stick pan with a drizzle of the oil over high heat and sear it for 1 minute per side, until golden outside and pink inside; cut it into chunks.
5. Rinse the capers and tear the basil.
6. Combine the kamut, peppers, tuna, capers and basil and dress with the remaining oil, the white wine vinegar and a pinch of salt.