Spiced tuna steak with chickpea curry

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the spiced tuna steak

  • 1 tsp toasted coriander seeds
  • 1 tsp toasted cumin seeds
  • 1 bunch fresh coriander stalks, chopped
  • 1 bunch fresh parsley, chopped
  • ½ bunch fresh mint, chopped
  • 1 red onion, finely chopped
  • 1 pinch dried chilli flakes
  • 1 red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp grapeseed oil
  • 2 limes, juice only
  • ½ tsp salt
  • 1 x 400g/14oz thick-cut tuna steak

For the green mango chutney

  • 1 tsp cumin seeds
  • 1 green mango, finely chopped
  • 1 green chilli, finely chopped
  • 2cm/¾in piece ginger, peeled and finely chopped
  • 2 tsp caster sugar
  • 1 bunch fresh coriander, chopped
  • pinch salt

For the chickpea curry

  • dash oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ aubergine, roughly chopped
  • 1 tsp finely chopped ginger
  • 2 tsp cumin seeds
  • 1 green chilli, finely chopped
  • ¼ tsp ground turmeric
  • 400ml tin coconut milk
  • 250ml/9fl oz chicken stock
  • 100g/3½oz baby spinach
  • small handful chopped fresh coriander leaves
  • 400g tin chickpeas

Method

  1. To make the spiced tuna steak, blend the coriander seeds, cumin seeds, coriander stalks, parsley, mint, red onion, chilli flakes, red chilli, garlic, grapeseed oil, lime juice and salt together in a blender. Put the tuna in a non-reactive bowl and cover it with the marinade. Cover and leave overnight in the fridge

  2. To make the green mango chutney, dry fry the cumin seeds in a pan until aromatic. Place the seeds and all the other ingredients into a food processor and blend until smooth.

  3. To make the chickpea curry, heat the oil in a saucepan and fry the onion and garlic over a medium heat, until softened. Add the aubergine, ginger, cumin seeds, chilli, turmeric and coconut milk. Bring to a simmer then add the spinach, coriander leaves, chickpeas and 2 tablespoons of the green mango chutney. Taste and season with salt and pepper.

  4. To serve, heat a drizzle of oil in a frying pan over a high heat and sear the tuna on both sides for a few minutes, but keep it rare in the middle. Slice into chunks and serve with the chickpea curry.