Seared tuna with spinach and roasted capsicum caper salad from Spice by Christine Manfield

Ingredients

• ½ teaspoon fennel seeds
• 1 tablespoon freshly cracked black pepper
• sea salt
• freshly ground black pepper
• 300 g spinach, stems removed
• 25 ml strained lemon juice
• 1 teaspoon crushed chilli flakes
• 500 g best-quality tuna, cut into 6 slices
• 1 yellow capsicum
• 1 tablespoon rinsed small capers
• 1 red capsicum
• 1 tablespoon minced red onion
• 150 ml peppery extra-virgin olive oil
• 12 kalamata olives, diced
• 1 tablespoon shredded flat-leaf parsley