Chef Maxwell's
Tuna and Roasted Pepper Tapas

half of one lemon
¼ cup extra virgin olive oil
salt and pepper to taste
1 teaspoon capers
4 basil leaves, divided
2 red bell peppers
1 ounce corn oil, for roasting
6 oz. tuna steak
3 cloves garlic
1 teaspoon garlic, minced

For the dressing, squeeze the lemon half into a bowl, and whisk in the olive oil, salt, pepper and capers. Chop two basil leaves and add to the mixture. Coat peppers with the corn oil, and roast them in an oven or over a flame until the skin is charred. Put them in a plastic bag to sweat for about 5 minutes, then remove the skin. Cut roasted peppers into strips. Brush the tuna steak with the dressing, and pan-sear steak until it is browned on both sides but remains pink in the center. Brown the garlic in the same pan while the tuna is cooking. Toss pepper strips and browned garlic in the dressing. Remove the strips, and arrange them on a small plate; place the tuna on top. Add the garlic, and drizzle all with the dressing. Garnish with remaining basil.