Serves 2
Ingredients
150g fresh tuna steak
1 tin of chickpeas
25g fresh mint
25g fresh coriander
1 red chilli
1 lemon
6 ripe cherry tomatoes
1 clove of garlic
1 thumb of root ginger
Method
For the salad drain and thoroughly wash chickpeas and place in a large bowl. Roughly chop and add the mint. De seed and finely chop the chilli. Crush the garlic. Half the tomatoes and add these all to the salad bowl. Season with a capful of olive oil, black pepper and a squeeze of lemon. To sear the tuna firstly season it by rubbing it with the pealed thumb of root ginger and covering it liberally in lemon juice. Heat a heavy based frying pan on a high heat with a little oil in the pan. When pan is smoking carefully place tuna steak in it and cook for two minutes on each side until lightly browned on each side. Take tuna out of pan and place on a separate side plate to rest.
To Serve
Place salad on centre of two plates. Cut tuna steak into two and place on top of the salads. Garnish with whole coriander leaves and a lemon wedge. |
