Tamarind-glazed tuna with watercress and broccoli salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

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