Catalan Tuna Escalivada with Charred Peppers, Eggplant & Lemon

Preparación

1. 01

   Heat the broiler to high. Cut the bell pepper in half and seed it. Slice the eggplant into 1/2-inch rounds and the red onion into thick wedges.

2. 02

   Toss the vegetables with 1 tbsp olive oil, half the salt, and the smoked paprika. Spread on a foil-lined sheet pan.

3. 03

   Broil 8-10 minutes, turning once, until the pepper skin blackens in patches and the eggplant softens. Remove and let cool 2 minutes.

4. 04

   While the vegetables roast, pat the tuna dry, season both sides with the remaining salt and the black pepper.

5. 05

   Heat a heavy skillet over high heat with 1 tsp olive oil. Sear the tuna 90 seconds per side for medium-rare (longer if you prefer it cooked through). Remove and let rest 2 minutes, then slice against the grain.

6. 06

   Whisk the lemon juice, lemon zest, minced garlic, parsley, and remaining olive oil in a small bowl.

7. 07

   Slip the charred skin off the bell pepper and tear it into strips. Arrange the vegetables on a plate, lay the sliced tuna on top, and spoon the vinaigrette across.