Ingredients

• ¼ watermelon
• peeled and sliced
• ½ cantaloupe melon
• peeled and sliced
• 150g/5½oz edamame beans
• podded
• 75g/2½oz sugar-snap peas
• thinly sliced
• 75g/2½oz mangetout
• thinly sliced
• tuna steak (weighing approximately 500g/1lb 2oz)
• cut into 4 pieces
• 2 tbsp tamarind paste
• 1 tbsp rapeseed oil
• 1 red chilli
• finely chopped
• 2 garlic cloves
• crushed
• 2cm/¾in piece root ginger
• peeled and roughly chopped
• 2 tbsp palm sugar (also known as jaggery)
• 6 tbsp soy sauce
• 4 tbsp fish sauce
• 2 tbsp finely chopped fresh mint leaves
• 2 tbsp finely chopped fresh coriander leaves
• 2 limes
• juice only
• ½ pomegranate
• seeds removed

Directions

• For the salad
• place the sliced melons in a vac-pac bag and seal in a vac-pac machine. Leave in the fridge overnight.
• For the tuna steak
• brush the tuna with tamarind paste and leave to marinate for at least 1 hour.
• Meanwhile
• for the salad
• heat a large frying pan and add the chilled melon
• cook on each side for 1-2 minutes. Cut into 2-3cm/¾-1¼in pieces and place in a large bowl with the beans
• sugar-snap peas
• and mangetout. Set aside.
• Heat a large griddle pan and lightly brush the tuna with the oil. Cook on the griddle for 6-8 minutes
• depending on the size of the steaks and how you like your tuna cooked. Leave to rest
• then thinly slice.
• For the dressing
• put all the ingredients in a pestle and mortar and mix until smooth.
• To serve
• toss the salad in the dressing. Put the salad on serving plates with the tuna alongside. Garnish with pomegranate seeds.