- Preheat the grill.
- 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.
- 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.
- In a frying pan, heat a little coconut oil then add the garlic and red onion and fry for a few minutes.
- Add the red pepper and passata and simmer gently for about 10 minutes.
- Stir in the basil leaves.
- Meanwhile, cut the core and stalks from the broccoli head and pulse the broccoli heads in a food processor until they resemble rice.
- Place this into a heatproof dish and cover with cling film, ensuring you pierce the film to create a few air holes.
- Season with a little garlic salt, stir through, and microwave on high for about 7 minutes.
- In a frying pan, heat a little coconut oil and fry the tuna steaks for about 3 minutes on each side.
- 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)