2 handfuls basil, leaves only
1 garlic clove, grated
1 lemon, zest only
175g/6oz wood-roasted piquillo peppers, chopped (available from some supermarkets and from Continental delicatessens)
1 large banana shallot, finely chopped
600g/14oz baby tomatoes, cut in half horizontally
4 tbsp capers, drained and rinsed
salt and freshly ground black pepper
4 tbsp olive oil
6 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
4 x 200g/7oz tuna steaks
200g/7oz ciabatta, torn into small pieces