2 avocados, stoned, peeled and cubed
250g / 9oz cherry tomatoes, halved
2 red peppers, de-seeded and chopped
1 bunch fresh flat-leaf parsley, chopped
2 garlic cloves, crushed
1 fresh red chilli, de-seeded and finely chopped
juice of 1/2 lemon
6 tbsp olive oil
pepper
3 tbsp sesame seeds
4 fresh tuna steaks, about 150g / 5 1/2oz each
8 cooked new potatoes, cubed
rocket leaves, to serve |
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Toss the avocados, tomatoes, red peppers, parsley, garlic, chilli, lemon juice and 2 tablespoons
of the oil together in a large bowl. Season with pepper, cover and chill in the refrigerator for 30
minutes.
Lightly crush the sesame seeds in a mortar with a pestle. Tip the crushed seeds onto a plate and
spread out. Press each tuna steak in turn into the crushed seeds to coat on both sides.
Heat 2 tablespoons of the remaining oil in a frying pan, add the potatoes and cook, stirring
frequently, for 5-8 minutes, or until crisp and brown, Remove from the frying pan and drain on
kitchen paper.
Wipe out the frying pan, add the remaining oil and heat over a high heat until very hot. Add the
tuna steaks and cook for 3-4 minutes on each side.
To serve, divide the avocado salad between 4 serving plates. Top each with a tuna steak, then
sprinkle over the potatoes and a handful of rocket leaves.
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