Recipe - Grilled Tuna With Rosemary Marinated Peppers

4 6 ounce tuna
1 pound Red peppers
Rosemary
Olive oil
1 pound Courgette
1 pound Onions
2 ounce Sugar
2 Floz white wine vinegar
8 ounce Aubergine

Heat a griddle pan and grease with a little olive oil. Cut the red pepper
into quarters and deseed. Place skin side down on the griddle until the
skin blisters and blackens. Remove any skin left with a small vegetable
knife. Cover with rosemary and olive oil and leave for 24 hours.

Peel and cut the onions in half and sweat in a heavybottomed pan with a
little olive oil until golden brown. Add the sugar and white wine vinegar
and reduce until sticky.

Heat the griddle pan with a little olive oil. Place on the tuna, courgette
slices, aubergine slices and marinated peppers. Cook for 23 minutes each
side.

Dress the tuna on top of the onions and arrange the pepper, aubergine,
courgette around the outside. Drizzle a little of the rosemary oil around
the outside.

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