Tuna and Avocado Salad

152

Ingredients:

• Avocados – 2, stoned, peeled and cubed
• Cherry Tomatoes – 250 gms, halved
• Red Peppers – 2, deseeded and chopped
• Fresh Flat Leaf Parsley – handful
• Garlic Cloves – 2, crushed
• Fresh Red Chilli – 1, deseeded and finely chopped
• Juice of half Lemon
• Olive Oil – 6 tblsp
• Sesame Seeds – 3 tblsp
• Fresh Tuna Steaks – 4, about 150 gms each
• New Potatoes – 8, cooked and cubed
• Fresh Rocket Leaves – to serve
• Fresh Crusty Bread – to serve
• Pepper as required

Method:

1. Toss the avocados, tomatoes, red peppers, parsley, garlic, chilli, lemon juice and 2 tblsp of the oil together in a large bowl.
2. Season to taste with pepper, cover and chill in the refrigerator for 30 minutes.
3. Lightly crush the sesame  seeds in a mortar with a pestle.
4. Tip the crushed seeds on to a plate and spread out.
5. Press each tuna steak in turn into the crushed seeds to coat on both sides.
6. Heat 2 tblsp of the remaining oil in a frying pan, add the potatoes and cook, stirring frequently, for 5 to 8 minutes, or until crisp and brown.
7. Remove from the pan and drain on kitchen paper.
8. Wipe out the pan, add the remaining oil and heat over a high heat until very hot.
9. Add the tuna steaks and cook for 3 to 4 minutes on each side.
10. To serve, divide the avocado salad between 4 serving plates.
11. Top each with a tuna steak, scatter over the potatoes and rocket leaves and serve with crusty bread.