Spiced tuna steak with chickpea curry recipe
 Juicy marinated tuna served with a creamy, coconutty chickpea curry. 1 tsp toasted coriander seeds 1 tsp toasted cumin seeds 1 bunch fresh coriander stalks, chopped 1 bunch fresh parsley, chopped ½ bunch fresh mint, chopped 1 red onion, finely chopped1 pinch dried chilli flakes 1 red chilli, finely chopped1 garlic clove, finely chopped2 tbsp grapeseed oil 2 limes, juice only½ tsp salt 1 x 400g/14oz thick-cut fresh tuna steak 1 tsp toasted coriander seeds 1 tsp toasted cumin seeds 1 bunch fresh coriander stalks, chopped 1 bunch fresh parsley, chopped ½ bunch fresh mint, chopped 1 red onion, finely chopped 1 pinch dried chilli flakes 1 red chilli, finely chopped 1 garlic clove, finely chopped 2 tbsp grapeseed oil 2 limes, juice only ½ tsp salt 1 x 400g/14oz thick-cut fresh tuna steak 1 tsp cumin seeds1 green mango, finely chopped1 green chilli, finely chopped2cm/¾in piece ginger, peeled and finely chopped2 tsp caster sugar1 bunch fresh coriander, choppedpinch salt 1 tsp cumin seeds 1 green mango, finely chopped 1 green chilli, finely chopped 2cm/¾in piece ginger, peeled and finely chopped 2 tsp caster sugar 1 bunch fresh coriander, chopped pinch salt dash oil1 onion, finely chopped2 garlic cloves, finely chopped ½ aubergine, roughly chopped1 tsp finely chopped ginger 2 tsp cumin seeds 1 green chilli, finely chopped¼ tsp ground turmeric 400ml tin coconut milk 250ml/9fl oz chicken stock100g/3½oz baby spinach small handful chopped fresh coriander leaves 400g tin chickpeas dash oil 1 onion, finely chopped 2 garlic cloves, finely chopped ½ aubergine, roughly chopped 1 tsp finely chopped ginger 2 tsp cumin seeds 1 green chilli, finely chopped ¼ tsp ground turmeric 400ml tin coconut milk 250ml/9fl oz chicken stock 100g/3½oz baby spinach small handful chopped fresh coriander leaves 400g tin chickpeas Method To make the spiced tuna steak, blend the coriander seeds, cumin seeds, coriander stalks, parsley, mint, red onion, chilli flakes, red chilli, garlic, grapeseed oil, lime juice and salt together in a blender. Put the tuna in a non-reactive bowl and cover it with the marinade. Cover and leave overnight in the fridgeTo make the green mango chutney, dry fry the cumin seeds in a pan until aromatic. Place the seeds and all the other ingredients into a food processor and blend until smooth.To make the chickpea curry, heat the oil in a saucepan and fry the onion and garlic over a medium heat, until softened. Add the aubergine, ginger, cumin seeds, chilli, turmeric and coconut milk. Bring to a simmer then add the spinach, coriander leaves, chickpeas and 2 tablespoons of the green mango chutney. Taste and season with salt and pepper. To serve, heat a drizzle of oil in a frying pan over a high heat and sear the tuna on both sides for a few minutes, but keep it rare in the middle. Slice into chunks and serve with the chickpea curry. To make the spiced tuna steak, blend the coriander seeds, cumin seeds, coriander stalks, parsley, mint, red onion, chilli flakes, red chilli, garlic, grapeseed oil, lime juice and salt together in a blender. Put the tuna in a non-reactive bowl and cover it with the marinade. Cover and leave overnight in the fridge To make the spiced tuna steak, blend the coriander seeds, cumin seeds, coriander stalks, parsley, mint, red onion, chilli flakes, red chilli, garlic, grapeseed oil, lime juice and salt together in a blender. Put the tuna in a non-reactive bowl and cover it with the marinade. Cover and leave overnight in the fridge To make the green mango chutney, dry fry the cumin seeds in a pan until aromatic. Place the seeds and all the other ingredients into a food processor and blend until smooth. To make the green mango chutney, dry fry the cumin seeds in a pan until aromatic. Place the seeds and all the other ingredients into a food processor and blend until smooth. To make the chickpea curry, heat the oil in a saucepan and fry the onion and garlic over a medium heat, until softened. Add the aubergine, ginger, cumin seeds, chilli, turmeric and coconut milk. Bring to a simmer then add the spinach, coriander leaves, chickpeas and 2 tablespoons of the green mango chutney. Taste and season with salt and pepper. To make the chickpea curry, heat the oil in a saucepan and fry the onion and garlic over a medium heat, until softened. Add the aubergine, ginger, cumin seeds, chilli, turmeric and coconut milk. Bring to a simmer then add the spinach, coriander leaves, chickpeas and 2 tablespoons of the green mango chutney. Taste and season with salt and pepper. To serve, heat a drizzle of oil in a frying pan over a high heat and sear the tuna on both sides for a few minutes, but keep it rare in the middle. Slice into chunks and serve with the chickpea curry. To serve, heat a drizzle of oil in a frying pan over a high heat and sear the tuna on both sides for a few minutes, but keep it rare in the middle. Slice into chunks and serve with the chickpea curry. Recipe tips Leave the tuna marinated in the spices overnight so that all the flavours really mingle.