- 4 large tuna steaks weighing 200g / 8oz each
For the aubergine hummus
- 2 medium sized aubergines – peeled and cut into a small dice
- 5 cloves of garlic – finely chopped
- 3 banana shallots – finely diced
- juice of 1 lemon
- 60ml / quarter cup of pomace olive oil
- 225g / 8oz cooked chickpeas
for the spice mix
- 5 teaspoons of cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 1.5 teaspoons dried chilli flakes
- 1 teaspoon of maldon sea salt flakes
for the salsa
- 75g / 30z green olives – cut into quarters
- 60ml / quarter cup olive oil
- 25g / 1oz shredded mint leaves
- 10g / half oz roughly chopped coriander
- 2 tablespoons red wine vinegar
- First make the aubergine hummus. In a large pan heat 2 tablespoons of the olive oil and add in the diced aubergine.
- Cook for about 3 minutes tossing occasionally allowing your aubergine to turn a beautiful golden brown colour. This is important if you want your hummus to have a sweet almost nutty flavour.
- Next add in the chopped shallots and garlic before turning the heat down and allowing everything to cook for a further 5 minutes till the shallots and garlic have softened.
- Next add the cooked chickpeas (I used a tin of chickpeas, drained and well washed) lemon juice, and olive oil. Bring the pan up to the boil and season with some salt and a little black pepper.
- Transfer everything to your food processor and whizz up the hummus till is smooth and creamy. Scrape the hummus from the processor and set aside. It Can be served warm or at room temperature
- For the spice mixture simply crush up the cumin seeds, coriander seeds, and fennel seeds together with a mortar and pestle then add the dried chilli flake and salt. Don’t grind the spices up too finely, keep them quiet rustic so they add a crusty finish to the tune when it’s cooked.
- Coat the tuna generously with the spice mixture then heat some oil in a large non stick pan. The pan has got to be large enough to comfortably hold the 4 tuna steaks. Gently add your tuna to the pan and cook it on the highest heat for 2 minutes on each side till caramelized and golden.
- Once cooked remove your tuna from the heat and drain it well on some kitchen paper.
- While the tuna is resting you can make your salsa. Simply mix together the green olives, herbs, olive oil and red wine vinegar and give everything a good stir.
- To serve divide the hummus between four plates. Carve the tuna steaks into thin strips and place it on top, then spoon a generous amount of your salsa over the top