Spice Rubbed Tuna

1 tbsp coriander seeds, crushed ,
2 tsp paprika ,
2 tsp ground cumin,
1 tsp dried marjoram ,
4 x 175g/6oz tuna steaks,
6 tbsp olive oil ,
2 tbsp Mizkan Rice Vinegar,
1 tsp wholegrain mustard,
2 tbsp chopped fresh parsley .

To Serve:
900g/2lb mixed baby vegetables, boiled or steamed,
Parsley sprigs.

Method

Mix together the coriander, paprika, cumin and marjoram and rub over the tuna steaks. Set aside for 30 minutes.

Heat 2 tablespoons of oil in a large heavy frying pan, add the tuna steaks and fry for 2 minutes on each side over a high heat or until cooked to taste. Remove the tuna from the pan and keep warm.

Add the remaining oil to the pan with the vinegar and mustard. Stir well until combined and finally add the parsley.

Pile the vegetables in the centre of each serving plate and place a tuna steak on top. Spoon over the hot vinaigrette, garnish with parsley sprigs and serve.