Tuna Sushi with Roasted Vegetables and Garlic Sauce (Atun con Escalivada al Aceite con Ajo)
Serves 8

3/4 cup extra virgin olive oil
4 garlic cloves crushed into a paste
3 tb minced parsley or cilantro
3/4 tsp dried thyme leaves
salt & ground pepper to taste
1 lb very fresh tuna, cut on the bias in 1/8 to 1/4 inch slices
2 green bell peppers
2 red bell peppers
4 medium tomatoes, cut in half crosswise
2 medium onions, peeled & cut in half crosswise
ground cumin to taste
3 tb drained capers (I use cocktail capers)

Combine the oil w/ the garlic, parsley, thyme & salt & pepper to taste. Arrange the tuna slices on a dish & brush with some of the oil mixture, coating the fish lightly. Cover with foil & refrigerate for 1 hour. Heat the oven to 525 F. Place the green & red peppers, tomatoes & onions in a roasting pan & bake for 25 to 30 minutes, turning the peppers once. Let cool, then peel, core & seed the peppers and cut into 1/2 inch strips. Chop the tomatoes finely, removing as much of the skin as possible. Sliver the onions (remove the outer layers if though). Spoon the tomatoes into the center of 8 small dishes. Sprinkle with salt & pepper, cumin to taste. Crisscross the green peppers & then the red peppers over the tomatoes. Top with the slivered onions & sprinkle with more salt. Spoon the remaining oil mixture over the vegetables. Arrange the Tuna Slices around the vegetables & sprinkle the tuna w/ salt. Scatter the drained capers on top of each dish.