Tuna crudo with peperonata

Ingredients

• 200 gm sashimi-grade yellowfin tuna, cut into 1cm-thick slices
• To serve: extra-virgin olive oil and good-quality tapenade
• Peperonata
• 1 each small red, yellow and green capsicums
• ½ cup (loosely packed) basil, finely shredded
• ½ orange, finely grated rind and juice only
• 1 tbsp cabernet vinegar
• Red pepper coulis
• 35 ml olive oil
• ½ Spanish onion, finely chopped
• 1½ garlic cloves, crushed
• ½ small red chilli, finely chopped
• 1 red capsicum, finely chopped
• 3 tsp caster sugar
• 2 tsp sherry vinegar
• ½ tsp tomato paste
• 25 ml white wine
• 500 ml (2 cups) chicken or vegetable stock
• ½ cup (loosely packed) basil leaves
• 25 ml extra-virgin olive oil