Ingredients:
Fresh Tuna steak
2 cans of chickpeas
Half an onion
Salt and pepper
Brocoli
Almond flakes
Garlic
Chili
Black sesame seeds
2 tbsp Teriyaki marinade
Gluten free organic chicken stock cube
Cold Pressed Rapeseed oil
I marinade my tuna steak in the morning
so by the evening it had fully absorbed the flavours
Method:
1. Place the 2 tins of chickpeas with
the water from one can (drain the other) in a pan with the stock cube and leave
to heat slowly on a low heat.
2. Finely slice your onion and garlic
and sauté in a pan until soft then add to the chickpeas.
3. In a clean dry pan slowly heat your
almond flakes, tossing every minute or so until browned then place in a bowl
and save for later.
4. Finely slice your chili and chop up
your broccoli then place in fry pan with a drizzle of oil on a low heat and
cook until desired level of crunch! I sometimes add a tablespoon of water if
the broccoli isn’t cooked enough and you don’t want it to start burning and
that helps almost steam cook it. Once cooked add to your almonds and mix.
5. Use a fork or masher mash up your
chickpeas until smooth and ‘mash like’
6. Pre heat a frying pan on medium heat
and once hot add a little oil and then 20 seconds later your tuna steaks and
cook how you like, I like mine quite rare so do around 90 seconds on each side
but it depends.
7. Plate up as you like and sprinkle
black sesame seeds over the tuna.
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