Spiced Tuna with Peppers, Olives & Tomato

Spiced Tuna with Peppers, Olives & Tomato

500g    fresh tuna
10g    fennel seeds (lightly toasted & crushed)
10g    coriander seeds
10g    black peppercorns
1    red pepper
1    yellow pepper
2    tomatoes
4/6    fillets anchovy
25g    black olives (pitted)
25ml    red wine vinegar
4 slices ciabatta
100ml    olive oil    
Basil, garlic, thyme

Peel the red and yellow peppers and cut into strips.  Gently fry in olive oil with garlic and thyme until the peppers are soft.  Add the red wine vinegar and place into a bowl.  Quickly blanch the tomatoes in boiling water for 10 seconds and plunge into iced water.  Peel, cut into quarters and deseed.  Cut into strips and add to the peppers.  Add the olives, basil, anchovy and olive oil and season to taste.

Season the tuna with salt and press into the crushed spices.  Quickly pan fry in a hot pan.  Drizzle a little olive oil onto the ciabatta and place on a griddle.

Slice the tuna and serve with the peppers and ciabatta.

Kindly suggested by Jun Tanaka, Chief Executive Chef at Pearl Restaurant, Chancery Lane, London.