tuna with paprika cauli and chickpeas
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5 from 1 vote

Cumin Crumbed Tuna Steak with Paprika Cauliflower & Crispy Kale

Pan fried tuna steak coated with a cumin and nigella seed crumb and served with paprika cauliflower and crispy kale
Course Dinner, Main Course
Cuisine British
Total Time 30 minutes
Servings 2 People
Calories 458kcal
Author Debbie

Ingredients

For the cauliflower:

  • 400 g cauliflower chopped
  • 210 g tin of chickpeas
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper
  • 0.5 tsp turmeric
  • Half a pomegranate

For the tahini dip:

  • 1 tbsp fat free greek style yogurt
  • 1 tsp tahini paste
  • 0.5 tsp Dijon mustard
  • Squeeze of lemon juice
  • Pinch of sea salt

For the tuna:

  • 2 Tuna Steaks
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • 2 tbsp breadcrumbs
  • 1 egg whisked
  • 0.5 tbsp. olive oil

For the kale:

  • 100 g kale
  • Drizzle of olive oil

Instructions

  • Preheat the oven to 180 degrees C and have a baking tray ready.

Prepare the cauliflower:

  • Add the chopped cauliflower and chickpeas to a large bowl. Mix in the oil, paprika, cayenne pepper and turmeric. Transfer to the baking tray and roast in the oven for 20 minutes.

Prepare the dip:

  • In a small bowl mix together the yogurt, tahini, mustard, lemon juice and salt. Transfer to a small serving dish and place to one side.

Prepare the coating:

  • Line up 2 bowls, place the egg in one and whisk, then place the cumin seeds, nigella seeds and breadcrumbs in the second. Dip and coat the tuna in the egg and then dip and coat in the breadcrumb mix. Set on a plate to one side.

Prepare the Kale:

  • Remove any tough stems from the kale and roughly chop the leaves. Cook the kale with a drizzle of oil in large wok or frying pan for at least 5 minutes, then transfer to the serving plate.

Cook the tuna:

  • Heat half tbsp of oil in a griddle pan. When pan is pipping hot carefully place in the tuna. Cook for 1 minute on each side then transfer to a chopping board and slice. Take the cauliflower out of the oven and serve alongside the kale, then top with the tuna and pomegranate seeds. (Use a rolling pin to bash the back of the pomegranate half and dislodge the seeds). Add a dollop of tahini dip and enjoy.

Nutrition

Calories: 458kcal | Fat: 21g