Tuna with Crab and Roasted Capsicum and Caper Salsa from Fire: A World of Flavour by Christine Manfield

Ingredients

• 1 yellow capsicum (pepper)
• 1 red capsicum (pepper)
• 1 tablespoon Alioli (see Essentials)
• 250 g sashimi-grade bluefin or yellowfin tuna
• 2 teaspoons freshwater salmon roe
• ½ teaspoon sea salt
• 3 tablespoons parsley leaves, finely shredded
• 2 golden shallots, finely diced
• 1 tablespoon small salted capers, rinsed
• 2 long red chillies
• 1 teaspoon finely diced preserved lemon rind
• 2 teaspoons finely diced fennel bulb
• 2 teaspoons Alioli (see Essentials)
• 1 teaspoon chopped chives
• 1 teaspoon shredded parsley leaves
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground white pepper
• ¼ teaspoon Spanish sweet paprika
• ¼ teaspoon freshly ground black pepper
• 125 g picked crabmeat (blue swimmer or spanner)
• 50 ml extra virgin olive oil