TUNA STEAK AND BUTTERBEAN SALAD

Serves 2. Prep time: 20 minutes Cooking time: 25 minutes.

Ingredients:

1 Large tuna steak

400g butter beans, drained and washed

150g Black rice

60g Wild rocket

250g Pomegranate seeds

1 Red onion, finely sliced

30g Fresh basil, chopped

1 Red chilli, thinly sliced

1 Lemon’s juice

1 Tsp nigella seeds

1/2 Tsp chilli flakes

1/2 Tsp dried parsley

1/2 Tsp oregano

1/2 Tsp Thyme

Extra virgin olive oil

Salt and Pepper

Method:

  1. Follow the instructions on your black rice packet and cook the rice.

  2. While the rice is cooking marinade the tuna. Add the chilli flakes, dried parsley, oregano, thyme, a drizzle of olive oil, half a lemon’s juice, salt and pepper to the tuna steak and rub in well. Cover and leave in the fridge to marinade for 20 minutes.

  3. In a large bowl add the rocket leaves, butter beans, red onion, 200g pomegranate seeds, 20g basil, fresh chilli. Mix together well and add a generous amount of olive oil so that the onion softens over time. Season with salt and pepper.

  4. When the rice has cooked, drain it and mix it into the salad bowl.

  5. Heat a frying pan up with a little olive oil and fry the tuna for 2 minutes on each side - or until browned.

  6. Slice it and mix it into the salad.

  7. Garnish with nigella seeds, the rest of the basil and pomegranate seeds, salt, pepper and lemon juice.

  8. Serve and enjoy.