Searing tuna steaks gives them a fantastic flavour and adding tamarind makes it extra special. Serve with a melon salad and zingy dressing for a wonderfully vibrant meal.
Equipment and preparation: for this recipe you will need a vac-pac machine.
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.
