Seared Tuna with Watermelon, Ginger Pickle Purée and Baby Leaves

Ingredients

Contains: fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tbsp rapeseed oil
• 1 tsp cumin
• 2 tsp sesame seeds
• 200g/7oz root ginger
• 1 green chilli
• 1 tsp red chilli powder
• salt
• 100g/3½oz tamarind
• 100g/3½oz palm sugar
• pinch asafoetida
• 1 dried red chilli
• ½ tsp mustard seeds
• 5-6 curry leaves
• 2 tbsp rapeseed oil
• 500g/1lb 2oz piece fresh tuna
• ¼ watermelon
• 10g/⅓oz salad mache (lamb's lettuce
• 2 tbsp coriander cress
• ½ bunch breakfast radishes
• 2 tbsp baby sorrel

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the root ginger and slice it thinly. Soak the tamarind in a bowl of boiling water for 15 minutes, then press it through a sieve, discarding the solids and keeping the liquid.

2. Heat 3 tbsp rapeseed oil in a heavy pan over medium heat. Add the mustard seeds and, when they pop, add the cumin, dried red chilli, curry leaves, asafoetida, sliced ginger and sliced green chilli. Fry for 3 minutes.

3. Add the tamarind liquid, palm sugar, red chilli powder and a pinch of salt. Simmer gently over low heat for 35 minutes, stirring often, until thick and jammy.

4. Toast the sesame seeds in a dry pan over medium heat for about 2 minutes until golden, then tip them out to cool. Remove the dried chilli and curry leaves from the pickle, then blend the pickle with a splash of water until smooth and pass it through a sieve.

5. Pat the tuna dry and press the cooled sesame seeds onto the outside, seasoning with a little salt. Heat 2 tbsp rapeseed oil in a non-stick pan over high heat and sear the tuna for about 1 minute per side.

6. Continue cooking the tuna until the flesh is opaque and flakes, or the centre reaches 145°F (63°C). Rest for 3 minutes, then slice thinly.

7. Cut the watermelon into thin wedges and slice the breakfast radishes into thin rounds.

8. Spread the ginger pickle purée on plates, arrange the tuna, watermelon and radishes over it, and top with the salad mache, coriander cress and baby sorrel.