• 1 bag of Mixed

1 apple, cored and cut into slices
2 red radishes, finely sliced
20g salad cress
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
2 avocado, peeled stoned and cubed
juice of 1 lime
1 red chilli, deseeded and finely chopped
4 tuna steaks
1 tsp cloves
1 tsp, ground nutmeg
1 tsp ground ginger
1 tsp black peppercorns
1 tsp white peppercorns

Grind all of the spices for the tuna using a pestle and mortar until coarse. Empty onto a plate and roll
each tuna piece in the spice mix until evenly coated all over. Toss the mixed salad, apple, avocado,
radish and cress in the olive oil and a little seasoning. Distribute evenly between 4 plates.
Heat a frying pan until hot and sear the tuna for 30 seconds on each side (longer if desired). Remove
from the pan and allow to rest. Slice the tuna steaks into 3 pieces and lay over the top of each
salad. Squeeze the lime juice over the salad, scatter with red chilli and serve immediately with a
glass of chilled Semillon chardonnay