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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 2
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
For the watercress and broccoli salad
- 150g/5½oz purple sprouting broccoli or any green vegetable
- 150g/5½oz Tenderstem broccoli or any green vegetable
- 100g/3½oz sugar-snap peas or any green vegetable
- 50g/1¾oz watercress
- handful pea shoots
- 1 avocado, peeled, halved, stone removed and smashed
- 1 garlic clove, chopped
- 2 lemons or limes, 1 juice only (or use bottled juice) and 1 cut into segments
- salt and freshly ground black pepper
For the tuna
- 1 tbsp vegetable oil
- 400g/14oz tuna
- 2 tsp caster sugar
- 4 tbsp tamarind
- 4 tbsp vegetable oil
For the deep-fried nori sheets
- vegetable oil, for deep-frying
- 2 nori sheets
- 1 tsp shichimi togarashi (Japanese 7 spice seasoning) or chilli powder
Method
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To make the watercress and broccoli salad, heat a frying pan and char the purple and Tenderstem broccoli in the dry pan. Place in a bowl with the sugar-snap peas, watercress and pea shoots. Put the avocado, garlic and lime juice in a bowl and season with salt and pepper.
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To make the tuna, heat the oil in a large frying pan and add the tuna. Sear on all sides so it is cooked but still pink in the middle. Remove the tuna from the pan and add the sugar, tamarind and oil and cook for 4–6 minutes until you have a thick glaze. Cut the tuna into slices and roll in the glaze.
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Meanwhile, to make the deep-fried nori sheets, preheat the oil in a deep fat fryer to 180C. Soak the sheets in hot water for 1 minute, remove, shake off any excess water and drain on kitchen paper until completely dry. Deep-fry for 1–2 minutes. Carefully transfer to kitchen paper and dust with the shichimi.
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Place the avocado mixture in the centre of two plates and top with the broccoli salad. Add the tuna and garnish with the nori sheets. Serve with the lime segments.