- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 5 minutes
- Effort: easy
- 400 g tinned chickpeas
- 2 spring onions
- olive oil spray, for greasing
- 2 tuna steaks
- 2 tbsp finely chopped ginger
- 125 ml fish or chicken stock
- about 2 tsp soy sauce
- 2-3 sprigs fresh coriander
1. Tip the can of chick peas into a sieve and rinse thoroughly under cold running water. Set aside to drain. Meanwhile, finely chop the white parts of the spring onions and set them aside. Then take the green parts of the spring onions and cut them diagonally into short pieces, setting them aside separately from the white parts.
2. Heat a frying pan over a high heat. Spritz the pan with oil spray and, when it is very hot, place the tuna steaks in the pan. Sear over a high heat for 2-3 minutes each side, depending on the thickness of the steaks and how well done you like your tuna. Remove the tuna to a plate and set aside in a warm spot, covered with kitchen foil if necessary to keep it warm.
3. Add the finely chopped ginger and white part of the spring onions to the frying pan, and lower the heat to medium. Cook, stirring frequently, for 2-3 minutes to help soften the ginger.
4. Pour in the stock, soy sauce and add the drained chick peas. Bring to a boil and simmer rapidly, stirring frequently, until most of the liquid has evaporated and the chick peas are hot through.
5. Stir the green parts of the spring onions through the braised chick peas, then season to taste with pepper and add more soy sauce if desired. Spoon the mixture over the tuna steaks and serve garnished with coriander leaves.
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