https://www.bbc.co.uk/food/recipes/spiced_tuna_steak_06873
by Matt Tebbutt
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 fresh 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
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
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.
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.
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.