1 fillet of tuna per person. If you can get a piece of the loin cut, this is best, but a regular steak will do
Tablespoon of cumin seeds
Tablespoon of fennel seeds
Tablespoon of coriander seeds
Dash of vinegar
1/2 juice of a Lemon
Pre heat oven to 200 degrees
Cut Sweet potato into thin slices, and place on baking tray. Season, and add your favourite spice rub. Coat with a little olive oil, and bake until crispy (About 15-20mins depending on thickness).
Meanwhile peel eggplant, and cut into thick slices. Salt liberally, cover with paper towel and leave for 20 minutes to extract the bitterness. Dress eggplant with olive oil and grill until lightly coloured.
- Gently dry roast spices until fragrant, then smash in mortar and pestle. Cover tuna on all sides.
- Sear on hot pan, about 5 mm’s on each side, and then rest, and thinly slice across the grain.
- Combine, and dress salad, and place the tuna on top, and grate horseradish on top if you have some.