Tuna with Pepper Sauce

Rinse the bell peppers, trim, cut in half, remove seeds and ribs and cut into small cubes. Slit the chiles lengthways, remove the seeds, rinse and cut into thin strips. Blanch the tomatoes for a few seconds, peel, quarter, core and cut into small cubes. Peel the onions and cut into strips. Peel and chop the garlic. Coarsely ground the allspice and cumin in a mortar.

Rinse the tuna steaks, pat dry and season with salt and pepper. In a wide skillet, melt the butter and saute the tuna steaks over medium heat on each side for about 1 minute, then remove from the pan. Sweat the onions and garlic in the drippings until translucent, add the chile strips and cook briefly. Add the tomatoes, allspice, cumin and ginger, stir and saute for 3-4 minutes. Stir in the tomato paste and 1 cup of water and let simmer for 10 minutes.

Rinse the parsley and shake dry, pluck the leaves from the stems, finely chop and mix with the sauce. Put the sauce on the tuna steaks and season with salt, pepper and cayenne pepper to taste. Cover and still let stand for 5 minutes.