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.
Calories: 458kcal | Fat: 21g
Cumin Crumbed Tuna Steak with Paprika Cauliflower & Crispy Kale https://properfoodie.com/cumin-crumbed-tuna-steak/