Tuna Steak with Spices

(serves 2)

• 2 tuna steaks (about 70g each)

• 1 tsp. coriander seeds

• pinch or two of salt

• pinch of fennel seeds

• pinch of black pepper

• olive oil

• lemon juice

1) Smash up coriander seeds, salt, fennel seeds and pepper in a pestle and mortar until coarsely ground. Season the cutting board with the spice mixture. 2) Lay out your tuna steaks onto this cutting board to season one side, then turn upside down to do the same with the other side. Slightly sprinkle the steaks with some olive oil and gently rub it in. Set aside.

3) If you're using a ridged grill pan, make sure it's steaming hot, before you use it, otherwise for a normal frying pan you need to preheat it to medium hot. Put in the tuna steaks to fry and toast until golden brown (about 45–60 seconds on each side). Once cooked, transfer the tuna steaks onto the cutting board.

4) Drizzle some more olive oil on both sides and rub it in gently (prevents the fish from drying). Let it rest for about a minute, then sprinkle with some lemon juice on both sides.

5) Serve tuna steaks ripped in half or a few big chunks and a big wedge of lemon.