Tamarind seared tuna steak with melon salad and zingy dressing


Searing tuna steaks gives them a fantastic flavour and adding tamarind makes it extra special. Serve with a melon salad and zingy dressing for a wonderfully vibrant meal.

Equipment and preparation: for this recipe you will need a vac-pac machine.


For the salad

For the tuna steak

  • tuna steak (weighing approximately 500g/1lb 2oz), cut into 4 pieces
  • 2 tbsp tamarind paste
  • 1 tbsp rapeseed oil

For the dressing

To garnish


  1. For the salad, place the sliced melons in a vac-pac bag and seal in a vac-pac machine. Leave in the fridge overnight.

  2. For the tuna steak, brush the tuna with tamarind paste and leave to marinate for at least 1 hour.

  3. Meanwhile, for the salad, heat a large frying pan and add the chilled melon, cook on each side for 1-2 minutes. Cut into 2-3cm/¾-1¼in pieces and place in a large bowl with the beans, sugar-snap peas, and mangetout. Set aside.

  4. Heat a large griddle pan and lightly brush the tuna with the oil. Cook on the griddle for 6-8 minutes, depending on the size of the steaks and how you like your tuna cooked. Leave to rest, then thinly slice.

  5. For the dressing, put all the ingredients in a pestle and mortar and mix until smooth.

  6. To serve, toss the salad in the dressing. Put the salad on serving plates with the tuna alongside. Garnish with pomegranate seeds.