Tuna with Romesco sauce

Preparation

Remove the seeds and stalk from the red peppers. Halve the red chillis and, if you wish, remove the seeds. Remove the crusts from the white bread. Halve the vine-ripened Rosa tomatoes.

Method

1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
2. 2 Put the pepper in a small roasting tin, skin-side up, drizzle with one-quarter of the oil and cook for 15 minutes.
3. 3 Add the tomato, garlic and chilli to the tin and roast for a further 20 minutes until softened. Move on to the next steps while you wait.
4. 4 Meanwhile, put the almonds in a small pan and dry fry until lightly golden.
5. 5 Toast the bread and cut into bite-sized pieces.
6. 6 Once the roasted vegetables are cool enough to handle, remove the skin from the pepper and tomato halves, and discard the garlic skin.
7. 7 Put the vegetables, almonds, bread, paprika and vinegar in a blender and whizz to a paste.
8. 8 Add the remaining oil and blend again.
9. 9 Griddle the tuna to your liking and serve with the romesco sauce, rosemary potatoes and steamed green beans.