Seared Tuna, Avocado and Chermoula Toast

Cook Time 30 minutes

Servings 4

Ingredients

400g sashimi grade tuna 

4 slices of sour dough bread 

100ml vegetable oil 

1 avocado 

2 Lebanese cucumbers, thinly sliced on mandolin

½ bunch picked and washed coriander leaves 

50g toasted white sesame seeds

Salt

Green Chermoula 

½ bunch picked and washed coriander leaves

½ bunch picked and washed parsley leaves 

1 tbsp cumin seeds toasted 

½ tbsp coriander seeds toasted 

½ tbsp sweet paprika

20g piece of fresh ginger

1 large garlic clove

1 large green chilli, whole 

Juice of 2 limes  

120ml olive oil 

Salt & pepper, to taste

Method

Bring a nonstick pan to high heat, drizzle the tuna with a small amount of vegetable oil. Sear the tuna on all sides for 30 seconds each side. Set aside.

Using the same frying pan, drizzle the sour dough bread with some oil and toast in the pan until golden and crispy.

For the green chermoula, put all ingredients into a food processor until smooth paste is formed, add a little more oil if needed.

To serve, slice the avocado and place on the toast, season with sea salt. Slice the tuna into 1 cm thick pieces and lay on the avocado slices, season with sea salt. Spoon the chermoula over the tuna.

Add the cucumber ribbons, sea salt, coriander leaves and toasted sesame seeds.