Tuna in dukkah with tomato garlic sauce

Method

1. Place dukkah on a tray, press tuna in dukkah firmly to coat both sides.
2. Heat oil in a large frying pan over high heat and add tuna in batches. Cook for 2–3 minutes each side or until golden on both sides and pink in the centre.
3. Serve, garnished with parsley with tomato sauce and fava bean puree or lentils and rice.

Dukkah

1. Pre-heat oven to 180ºC. Place macadamia nuts and almonds on a tray and roast for 5–8 minutes or until golden.
2. Place sesame seeds in a heavy-based frypan, dry frying over medium heat, stirring often until lightly toasted. Tip immediately into a bowl to prevent them burning and set aside to cool.
3. Repeat process with coriander, cumin and fennel seeds. Heat until aromatic. Set aside to cool.
4. When cool, combine nuts with seed mixture, place in a food processor and process in short bursts, until coarsely ground.
5. Season with salt and pepper.

Tomato Garlic Sauce

1. Heat oil in a saucepan over medium heat. Add onion and garlic, sauté for 3–4 minutes until soft but not coloured.
2. Add tomato puree, sugar, spices and vinegar. Cook for 15–20 minutes.
3. Season with salt and pepper and stir through parlsey.

Bean Puree

1. Cook broad beans in a large pot of boiling water according to directions on packet or until tender. Drain, cool and peel.
2. Heat olive oil in a large frying pan, add onion and garlic and sauté over a low heat for 10–15 minutes or until caramelized but not too dark. Add peeled broad beans, paprika, cumin, cayenne pepper and lemon juice to mixture and stir to combine.
3. Place mixture in a food processor and process until it resembles a paste, season with salt and pepper.