Instructions: First make the piperonata and the tapenade.

Piperonata: Heat the olive oil in a flameproof casserole. Add the sliced onion, stir and cook for a few seconds, then add the crushed garlic, toss well and allow to soften over a gentle heat in the covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then into strips across rather than lengthways. The onion should be soft and tender by now so add the peppers and toss well; replace the lid and continue to cook. Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, pepper, sugar and a few leaves of fresh basil. Cook gently until the vegetables are just soft - about 30 minutes.

Tapenade: Whizz up the anchovy fillets with the stoned black olives, capers, mustard, lemon juice and freshly ground pepper for just a few seconds in a food processor. Alternatively, use a pestle and mortar. When it becomes a coarse puree, slowly add the olive oil.

Preheat the grill pan. Brush the tuna with oil and season well with salt and pepper. Sear the tuna on the hot grill pan, turning it first in one direction and then the other, so that it develops a grid pattern from the ridges of the pan. Cook on both sides for 2-3 minutes. The centre should still be pink.

Meanwhile reheat the piperonata if necessary. Put a few tablespoons on each plate and place a piece of sizzling tuna on top. Put a little tapenade on top or dot irregularly around the edge of the piperonata. Add a few sprigs of flat leaf parsley or basil and serve immediately.

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