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Seared tuna salad with crisp flatbreads and aubergine salsa
Serves 4 Starters and mains
Ingredients
- 2 flatbreads or flour tortillas
- 1⁄2tsp baharat
- 4 x 125g tuna steaks
- 100g Greek yoghurt
- 2tsp tahini
- 2 Lebanese cucumbers, sliced into wedges
- 50g rocket leaves
For the aubergine salsa
- 1 medium aubergine, trimmed
- 1⁄4 red onion, finely diced
- 2tsp red wine vinegar
- 1⁄2 small garlic clove, crushed
- 125g cherry tomatoes, quartered
- 2tbsp fresh mint, chopped
- grated zest and juice 1⁄2 lemon
- 3tbsp extra virgin olive oil, plus extra, for greasing
- 2tsp honey
- 1tsp pomegranate molasses
- sunflower oil, for deep-frying
Method
Roll the flatbreads up and cut the rolls into thin slices to form strips around 5mm thick. Heat 5cm of sunflower oil in a deep-frying pan until hot (check by frying a strip of bread – it should sizzle as soon as it enters the oil). Fry the bread in batches over a high heat for 1-2 minutes until crisp and golden. Drain on kitchen paper, transfer to a bowl. Dust with the baharat spice mix and season with salt. Toss well and set aside.
Heat a ridged griddle pan until hot. Cut the aubergine lengthways into thin slices around 5mm thick. Brush the slices with oil and season with salt and pepper. Griddle for 4-5 minutes each side until charred and soft. Allow to cool and then dice the flesh.
Meanwhile, place the onion in a bowl, add the vinegar and allow to soak for 10 minutes. Drain.
Combine the diced aubergine, infused onion, garlic, cherry tomatoes, mint and lemon zest. Season and stir well. Whisk together the lemon juice, olive oil, honey and pomegranate molasses and season to taste. Stir around half through the salsa.
Preheat a griddle pan until hot. Season the tuna fillets and sear over a high heat for 30-60 seconds until cooked to your liking. Rest for 5 minutes.
Beat the Greek yoghurt and tahini together until smooth. Season to taste.
Spread a little tahini on plates and top with the aubergine salsa, tuna fillets, rocket leaves and crisp flatbreads. Drizzle with the remaining dressing and serve.
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