Instructions: Heat a griddle pan and grease with a little olive oil. Cut the red pepper into quarters and de-seed. 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 heavy-bottomed 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 2-3 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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