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

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.