Parsley Crusted Tuna

Method

1. Cut the red bell pepper in half, remove seeds and white pith, then cut into strips and cubes. Repeat with the yellow bell pepper. Cut the zucchini and eggplant into cubes. Prepare the tomatoes concassé: peel, seed, and dice. Dice the onion.
2. In a pan, heat a drizzle of olive oil and sauté the garlic and onion for about 2-3 minutes.
3. Add the eggplant, peppers, and zucchini to the pan and cook for 7 minutes.
4. Add the tomatoes, salt, pepper, and thyme. Cook for another 5 minutes, stirring. (Alternatively, you can bake the vegetables at 200°C for 25 minutes.)
5. Prepare the sweet and sour bell pepper sauce: In a small pot, combine water, white wine vinegar, soy sauce, and brown sugar. Heat until the sugar dissolves.
6. Add a roasted bell pepper (cooked at 180°C for 40 minutes, then peeled and seeded) to the sauce and blend until smooth. Season with a pinch of salt.
7. Prepare the crust: In a blender, combine sandwich bread, chopped parsley, and salt. Blend until coarse. Add a drizzle of olive oil and blend briefly.
8. Coat the tuna fillets in the breadcrumb mixture, pressing gently to adhere.
9. In a hot pan with a drizzle of olive oil, sear the tuna on all sides until golden and crusty, but still rare inside.
10. Slice the tuna into thick pieces.
11. Plate: place the sautéed vegetables in the center, arrange the tuna on top, drizzle with the bell pepper sauce, and garnish with fresh thyme.