Nothing tastes as good as green feels

2. Preheat the grill.
3. Using your hands, rub the peppers with a little coconut oil, then lay on a foil-lined tray and place under the grill for about 10 minutes until blackened.
4. Once cooked, leave to stand and cool for a few minutes, then remove the skins and blitz the peppers in a food processor until smooth, adding a little of the passata to loosen.
5. In a frying pan, heat a little coconut oil then add the garlic and red onion and fry for a few minutes.
6. Add the red pepper and passata and simmer gently for about 10 minutes.
7. Stir in the basil leaves.
8. Meanwhile, cut the core and stalks from the broccoli head and pulse the broccoli heads in a food processor until they resemble rice.
9. Place this into a heatproof dish and cover with cling film, ensuring you pierce the film to create a few air holes.
10. Season with a little garlic salt, stir through, and microwave on high for about 7 minutes.
11. In a frying pan, heat a little coconut oil and fry the tuna steaks for about 3 minutes on each side.
12. Plate up a generous helping of broccoli rice, top with a sliced tuna steak and finish with a helping of red pepper sauce.

Extract from Clean Eating Alice: The Body Bible by Alice Liveing (Harper Thorsons, £14.99)