Tuna With Red Onion, Parsley and Chickpea Salad

Ingredients

• 2 tuna steaks
• oil, for brushing

For the salad

• 10-12 sun-dried tomatoes
• 14 ounces chickpeas
• 1/2 large red onion
• 4 tablespoons flat leaf parsley, roughly chopped
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• salt & freshly ground black pepper, to taste

Directions

1. 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. 2

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

3. 3

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

4. 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. 5

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