Slice the tuna into 6 fillets and place in between two sheets of cling film. Using a meat mallet gently flatten the tuna to a 4-5mm thickness.
Heat the oil in a fry pan and sweat off the onions and garlic for 2 minutes until softened, add in the diced speck and cook for a further 3 minutes. Remove from the heat.
Place the herbs, zest and breadcrumbs into a bowl and add in the onions and speck. Stir to combine and then take 2 tablespoons of the stuffing and place it onto the fillets of tuna rolling the fillets up around the stuffing.
Sit the tuna rolls in the fridge for 20 – 30 minutes while you make the capsicum pate’.
Heat a small pot and add the olive oil. Cook off the garlic, onions and rosemary until the onions are softened, about 2 minutes.
In a food processor add in the peeled roasted capsicums, almond meal, toasted pine nuts, onion and garlic mix, tomato paste and balsamic vinegar. Blend the mix until smooth and adjust the seasoning.
To serve, cook the tuna rolls in a hot pan with a drizzle of olive oil for about 1 minute on each side until golden. Place a spoonful of the capsicum pate’ onto each plate and smudge it with the back of a spoon. Place down the tuna rolls and serve garnished with some dressed wild leaves and a wedge of lemon.