Seared Tuna with Spinach and Roasted Capsicum Caper Salad

From Spice by Christine Manfield page 73

Not much to say on this one other than yummo!

Don't expect sashimi as the flavour of the chilli and pepper crust on the tuna give it a bit more of a kick that tends to leave behind the raw tuna flavour.

The salad of roasted capsicum with olives and capers is great and gives the dish an italian bent to it. I reckon this is the way fusion cooking should have been done from the start (which is why we don't hear about it much anymore I guess...). A combination of different flavours that complement, rather than different flavours that compete and confuse.

(Don't get me started on the miso laksa I had once at a fusion restaurant...)

Easy dish to put together because a lot can be prepared beforehand. Great dish for sharing around too.