- 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
- 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.