2 tbsp finely chopped fresh basil
1 lemon, zest and juice
2 tbsp finely chopped fresh flatleaf parsley
2 red peppers
4 vine-ripened tomatoes, quartered
45g/1½oz blanched almonds
1 tsp cayenne pepper, or to taste
2 garlic cloves, peeled, finely chopped
2 tbsp olive oil
4 tbsp olive oil
1 tsp smoked paprika
1-2 tbsp red wine vinegar
4 tuna steaks
½ loaf ciabatta bread, cut into 3cm/1in pieces