Tuna with red onion, parsley and chick pea salad

Method

1. To make the salad, place the sun-dried tomato halves in a heatproof bowl and cover with hot water from the kettle. Leave for 20-30 minutes to rehydrate.

2. Meanwhile, drain and rinse the canned chick peas, and leave them to drain thoroughly. Finely slice the red onion and place in a mixing bowl with the parsley, chick peas, olive oil, lemon juice and a generous grinding of black pepper.

3. Drain the sun-dried tomatoes and chop them finely. Add to the salad and stir. Adjust the seasoning to taste.

4. Heat a griddle or heavy frying pan until very hot. Brush lightly with oil and place the tuna in the pan. Lower the heat slightly and cook for a few minutes on each side, depending on the thickness of the steak, until the outside is seared brown.

5. Pile the salad on two serving plates and serve with the cooked tuna.

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Ingredients

2 tuna steaks
oil, for brushing

For the salad:

10-12 Sun-dried tomatoes
400g canned chick peas
1/2 large red onion
4 tbsp flat-leaf parsley, roughly chopped
1 tbsp Olive oil
2 tbsp lemon juice
salt and fresh ground black pepper, to taste

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