Ingredients

• 6 plum tomatoes
• peeled
• cut into quarters
• 2 red onions
• roughly sliced
• 2 tbsp light olive oil
• 1 tsp coriander seeds
• crushed
• ½ tsp salt
• 125ml/4½fl oz extra virgin olive oil
• 2 tbsp lemon juice
• 4 x 175g/6oz tuna steaks
• pinch salt
• 1 tbsp coriander seeds
• crushed
• 1 tbsp black peppercorns
• cracked
• 2 tbsp light olive oil
• 2 large baking potatoes
• finely sliced into strips
• salt and freshly ground black pepper
• 2 tbsp fresh coriander
• roughly chopped
• 125g/4½oz rocket leaves

Directions

• Preheat the grill to its highest setting.
• Place the tomatoes
• red onion
• light olive oil
• coriander seeds
• and salt into a bowl and mix together gently.
• Transfer the tomato mixture onto a baking sheet and place under the grlll for 10-12 minutes
• until just turning golden-brown
• turning occasionally.
• Transfer the grilled tomato mixture to a large bowl and add the extra virgin olive oil and lemon juice. Mix gently to combine and coat
• then set aside.
• For the tuna
• preheat a griddle pan until hot.
• Season the tuna lightly with salt.
• Mix the crushed coriander seeds and peppercorns together and sprinkle evenly onto a plate. Press the tuna steaks onto the spice mixture to evenly coat on both sides
• then drizzle with the olive oil.
• Place the tuna steaks onto the griddle pan and cook for 1-2 minutes on each side
• or until cooked to your liking.
• For the shoestring potatoes
• preheat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the potato strips into a bowl of cold water and soak for five minutes
• then remove from the water and pat dry with kitchen paper.
• Place the potatoes into the deep fat fryer and cook for 2-3 minutes
• or until golden and crisp. Carefully remove with a slotted spoon and drain onto kitchen paper. Season
• to taste
• with salt and black pepper.
• To serve
• add the fresh coriander to the tomato and onion mixture. Spoon the tomato and onion mixture onto warmed plates
• then place a pile of rocket leaves in the centre of each plate.
• Top each pile of rocket with a tuna steak
• and place a large spoonful of shoestring potatoes on top.