A richly flavoured, peppery-hot purée of char-grilled capsicums, chilli, onion and garlic makes the perfect partner for a meaty fish steak that is cooked quickly over high heat.
The sauce is best served slightly warm, but it can be made in advance and served cold.
good source of vitamins A, B group, C and E, and selenium.
This dish is suitable for barbecuing. Start by grilling the capsicums, onion and garlic then finish off the sauce while the tuna is cooking on the barbecue.