Seared Tuna with Curried Rice, Tenderstem Broccoli & Salsa

Seared Tuna
Britain is a rainy island, especially so if you live in the shadow of a mountain range like the Pennines.

Today was the first day I'd call summer - granted, summer is nowhere near upon us but we get so little good weather that we celebrate every little we get.

Today was a lazy day, high, hot sun, good walk around the valley and the perfect day for a few ciders.

Anyway, food ...

What better than a simple dish of seared tuna, some rice alongside, some good clean veggies and a salsa of cucumber, wild garlic, red onion, spring onion and orange, eh?

Begin by preparing the rice - boiled with some salt and a Madras blend of spices: turmeric, coriander, cumin, fenugreek, asafoetida and chill.

Warm up your griddle pan.

Make up a nice salsa of cucumber, red onion, spring onion and orange segments ... or whatever crisp, juicy salad ingredients you have in. The orange juice takes the raw edge off the onions. I also shredded in some wild garlic, just because.

Sear the tuna on the griddle pan and sit the tenderstem broccoli over the boiling rice just to take the rawness off.

Serve out ...

We finished this meal with some Berry Cheesecake topped with buleberries and raspberries.

No base, Baby! No base ...

Man vs Cheesecake


Back to rain this week, no doubt ...