SPICE-CRUSTED TUNA, TOMATO & BUTTERBEAN SALAD

SERVES 4

Prawns, salmon or ocean trout are good substitutes for the tuna. Chicken, quail or pork also work well – just adjust the cooking times and cook the chicken and pork all the way through. When making the tuna crust, do take the time to toast the spices as it brings out the essential oils and makes a huge difference to the flavour.

2 teaspoons whole white peppercorns

2 teaspoons fennel seeds

pinch of coriander seeds

1 teaspoon cumin seeds

1 teaspoon sea salt, plus extra, to season

500 g (1 lb 2 oz) sashimi-grade tuna loin, skin and bloodline removed

2 handfuls baby rocket (arugula) leaves

60 g (2¼ oz) butterbeans, diagonally sliced, blanched and refreshed

55 g (2 oz/¼ cup) drained semi-dried (sun-blushed) tomatoes or cherry tomatoes

extra virgin olive oil

freshly ground white pepper

PRESERVED LEMON DRESSING

3 tablespoons extra virgin olive oil

juice of ½ lemon

1 teaspoon finely chopped preserved lemon zest

sea salt and freshly ground black pepper

Toast all the spices in a dry frying pan until fragrant, then remove from the heat and set aside to cool.

Grind the sea salt with the spices in a mortar with a pestle to form a coarse powder. Spread the spice mix over a plate.

Cut the tuna in half lengthways and roll each piece in the spice mixture until evenly coated. Sear the tuna in a well-heated oiled frying pan over high heat until it is cooked 5–6 mm (¼ inch) of the way through on each side. Allow to cool and then wrap and refrigerate until needed.

For the dressing, whisk all the ingredients to combine. Season to taste with salt and pepper.

For the salad, place the rocket leaves, beans and tomatoes in a small bowl. Add enough preserved lemon dressing to just coat. Toss to combine. Taste and adjust the seasoning if necessary.

Arrange the salad on a plate and top with the tuna slices. Drizzle the tuna with a little olive oil and a sprinkling of sea salt and white pepper. Serve immediately.

NOTE: Simply double the quantities and you have a fantastic summer main course salad for lunch or dinner. All that’s required is a quality chilled white wine and you’re in business. If cutting the beans is too much for you, simply open a tin of cooked white beans such as cannellini and rinse. They have a wonderful affinity with tuna and are great to keep in the cupboard for simple meals when you don’t feel like cooking the beans from scratch.