Ingredients
- 2 avocados, pitted, peeled, and cubed
- 9 oz/250 g cherry tomatoes, halved
- 2 red bell peppers, seeded and chopped
- 1 bunch fresh flat-leaf parsley, chopped
- 2 garlic cloves, crushed
- 1 fresh red chile, seeded and finely chopped
- ½ lemon juice
- 6 tbsp olive oil
- Black pepper
- 3 tbsp sesame seeds
- 4 fresh tuna steaks, about 5½ oz/150 g each
- 8 cooked new potatoes, cubed
- Arugula leaves and crusty bread, to serve
How to Make It
- Toss the avocados, tomatoes, red bell peppers, parsley, garlic, chile, lemon juice, and 2 tablespoons of the oil together in a large bowl. Season to taste with pepper, cover, and let chill in the refrigerator for 30 minutes.
- Lightly crush the sesame seeds in a mortar with a pestle. Tip the crushed seeds onto a plate and spread out. Press each tuna steak in turn into the crushed seeds to coat on both sides.
- Heat 2 tablespoons of the remaining oil in a skillet, add the potatoes, and cook, stirring frequently, for 5–8 minutes, or until crisp and brown. Remove from the skillet and drain on paper towels.
- Wipe out the skillet, add the remaining oil, and heat over high heat until very hot. Add the tuna steaks and cook for 3–4 minutes on each side.
- To serve, divide the avocado salad among 4 serving plates. Top each with a tuna steak, sprinkle over the potatoes and arugula leaves and serve with crusty bread.
