CHARBROILED TUNA WITH FIERY PEPPER PUREE Tuna is an oily fish that grills well and is meaty enough to combine successfully with strong flavors - even hot chili, as in this red pepper purée, which is excellent served with crusty bread. 4 tuna steaks, about 6 ounces each finely grated rind and juice of 1 lime 2 tablespoons olive oil Salt and freshly ground black pepper Lime wedges and crusty bread, to serve FOR THE PEPPER PUREE 2 red bell peppers, halved 3 tablespoons olive oil, plus extra for brushing 1 small onion 2 garlic cloves, crushed 2 fresh red chilies 1 slice white bread without crusts, diced Salt

Trim any skin from the tuna and place the steaks in a single layer in a wide dish. Sprinkle with the lime rind and juice, olive oil, salt and black pepper. Cover with plastic wrap and chili in the refrigerator until needed.

To make the pepper purée, brush the pepper halves with a little olive oil and cook them, skin side down, on a hot grill, until the skin is charred and blackened. Place the onion in its skin on the grill and cook until browned, turning it occasionally.

Set aside the peppers and onion until cool enough to handle, then remove the skins, using a sharp knife.

Place the cooked peppers and onion with the garlic, chilies, bread and olive oil in a food processor. Process until smooth. Add salt to taste.

Drain the tuna steaks from the marinade and cook them on a hot grill for 8-10 minutes, turning once, until golden brown. Serve the steaks with the pepper purée and lime wedges, and crusty bread if desired.

Serves 4.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]