Seared Tuna, Coconut Rice and Greens

Ingredients:
450g piece of yellowfin tuna
2 green tea bags
1 tbsp of black and white sesame seeds
Olive oil
Pickled ginger
2 spring onions
1 red chilli
The juice of 1 small grapefruit
soy sauce
½ bunch fresh coriander

Greens
2 bok choi
300g asparagus
200g tenderstem broccoli
2 tsp sesame oil
3 cloves garlic
1 tbsp teriyaki sauce

Rice
400g coconut milk
1 x coconut tin of basmati rice
1 lime

Pour the coconut milk, 1 tins worth of rice and 1 tin of boiling water into a small pan. Season with salt and pepper, stir well, cover and cook for roughly 10 minutes, stirring occasionally, then turn the heat off.

Halve the tuna lengthways, then empty the contents of the tea bags on to a board with the sesame seeds and a pinch of salt and pepper. Roll and press the tuna in the flavours to coat, then put in the frying pan with 1 tablespoon of olive oil. Sear for about 40 seconds on each side, then remove to a plate, leaving the pan on the heat.
Halve the bok choi, then finely slice in a food processor with the trimmed asparagus and broccoli.
Put the sesame oil into the frying pan and turn the heat up to high. Squash in the unpeeled garlic through a garlic crusher, then tip in the sliced greens. Toss and move around for 2 minutes, then season to taste with Teriyaki Sauce and remove from heat.
Arrange pieces of pickled ginger around a serving platter and about a tablespoon of the juice.
Finely slice the trimmed spring onions and chilli and sprinkle over the top.
Squeeze over the grapefruit juice and season to taste.
Slice the tuna 1cm thick and place on the dressing, drizzle with a little soy sauce, then sprinkle with coriander leaves and a few dribbles  of sesame oil.


Tuna Carpaccio

Ingredients:

200g yellowfin tuna steak
1 x red chilli
1 x spring onion
1 x lemon
Fresh rocket
Garlic
Soy sauce

-Using a sharp knife thinly slice the tuna.
-Place on a plate and squeeze the juice of half the lemon over (the acidity will start to cook the fish).
-Slice the spring onion and chilli.
-Arrange the tuna on a plate and sprinkle with the spring onion, chilli, garlic and rocket.
-Drizzle with some soy sauce and serve!

Salmon Fishcakes

Ingredients:

600g sweet potatoes
500g salmon fillets, skin on, scaled, pin-boned
olive oil
a few sprigs of fresh flat-leaf parsley
1 large free-range egg
2 lemons
1 tablespoon plain flour , plus extra for dusting

Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes

Rub the salmon fillet all over with a little oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.

When the time’s up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.

Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.

Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.

Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.

Flake the salmon into the bowl, add 1 tablespoon of flour, the egg, chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.

Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you’re going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.

Heat a couple of lugs of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.

Serve straight away, with veg or salad and lemon wedges for squeezing over.