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Tamarind seared tuna steak with melon salad and zingy dressing

Tamarind seared tuna steak with melon salad and zingy dressing comes together with Rapeseed Oil, Palm Sugar, Soy Sauce, and Fish Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tbsp
• 6 tbsp
• 4 tbsp

Method (preview)

1. 1

   Serve with a melon salad and zingy dressing for a wonderfully vibrant meal.

2. 2

   For the salad, place the sliced melons in a vac-pac bag and seal in a vac-pac machine. Leave in the fridge overnight.

3. 3

   For the tuna steak, brush the tuna with tamarind paste and leave to marinate for at least 1 hour.

4. 4

   Meanwhile, for the salad, heat a large frying pan and add the chilled melon, cook on each side for 1-2 minutes.

5. 5

   Cut into 2-3cm/¾-1¼in pieces and place in a large bowl with the beans, sugar-snap peas, and mangetout.

6. 6

   Set aside.

7. 7

   Heat a large griddle pan and lightly brush the tuna with the oil.

8. 8

   Cook on the griddle for 6-8 minutes, depending on the size of the steaks and how you like your tuna cooked.

9. 9

   Leave to rest, then thinly slice.

10. 10

    For the dressing, put all the ingredients in a pestle and mortar and mix until smooth.

11. 11

    To serve, toss the salad in the dressing. Put the salad on serving plates with the tuna alongside. Garnish with pomegranate seeds.