Extra virgin olive oil
1 pound troll-caught albacore steaks cut into small cubes
Sea salt
Black pepper
The juice and zest from 1 large lemon
A few small sprigs of rosemary leaves, chopped
5 large red bell peppers, roasted until charred and peeled (see my peperonata recipe to learn how to do this)
1 cup long-grain rice, cooked until tender
3 scallions, cut into very thin rounds, using some tender green
1 garlic clove, minced
3 ripe plum tomatoes, seeded and cut into very small dice
About 15 oil-cured black olives, pitted and cut in half
½ cup grated Sicilian Pecorino cheese, or any aged Pecorino

Preheat the oven to 425 degrees. Cut the roasted peppers in half lengthwise and remove the seeds. Cut around the stem of each to remove it without cutting into the flesh of the pepper (this will ensure that your pepper halves have a cup shape, making them easier to stuff). Find a baking dish that will fit the peppers fairly snugly and coat it lightly with olive oil.

Place the cooked rice in a medium bowl. Add the lemon zest, scallion, garlic, plum tomatoes, olives, and half the rosemary. Add a generous drizzle of olive oil and season with salt, black pepper, and a squeeze of lemon juice. Mix gently.

Season the tuna with salt and pepper and coat it lightly with olive oil. Heat a medium skillet over high heat and add a drizzle of olive oil. When very hot, add the tuna and sear quickly, leaving it slightly pink in the center. Remove from the heat, scatter on the remaining rosemary, and squeeze a little lemon juice over the tuna. Add the tuna, along with any pan juices, to the rice. Mix gently, adding a drizzle of fresh olive oil and another squeeze of lemon.

Hold a pepper half in the palm of your hand and fill it with the rice mixture, pressing it in to form a little cup. Repeat with all the peppers. Place them snugly next to each other in the baking dish. Sprinkle on the Pecorino, drizzle with olive oil, and give them a final little squeeze of lemon juice. Bake, uncovered, just until heated through, about 15 minutes. Serve hot or at room temperature.