Simon Rimmer served up tasty tuna steaks gilda style with olives, anchovies and red pepper on Sunday Brunch.
The ingredients are: 4 x 150g thick tuna steaks.
For the sauce: 1 tablespoon of white miso, Zest and juice of 1 lemon, 300ml of olive oil, 8 x long pickled chilli peppers, 2 x red peppers (from a jar) sliced, 16 x large green olives, 6 x salted anchovies and 6 x boquerones (pickled anchovies).
To Garnish : 4 x gilda sticks, For each one, 1 x olive, 1 x salted anchovy, 1 x pickled anchovy, 1 slice of red pepper and 4 x cocktail sticks.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes