Lemony Tuna Steak with Chickpea and Courgette Salad

Saturday - Lemony Tuna Steak and Chickpea and Courgette Salad

Saturday was another day spent at the library. Yawn. I swear I have read far too much for this dissertation by now and by this point hadn't even written half of it!

Anyway, it was a beautiful day outside, and when I got home in the evening everyone was there, ready for a nice sit-down meal all together, so I needed something quick and easy to make. This summery special is not only quick and easy, but also super-healthy, and, as tuna is an oily fish, it's great brain-food too! I really like this with the simple flavours of the lemon and parsley bringing everything together, but you could introduce some garlic to the tuna when it's cooking for an extra hit.

1 tuna steak

juice of 1/2 lemon

2 tbsp parsley, chopped roughly

1 spring onion, sliced

a handful salad leaves

1/2 courgette in ribbons

1/3 cup chickpeas

olive oil

salt and black pepper

To make courgette ribbons, use a vegetable peeler to 'peel' very thin strips off the courgette lengthways.

In a bowl, combine the courgette ribbons, chickpeas, half the parsley, salad leaves, a teaspoon of lemon and a teaspoon of olive oil, and leave to one side.

Heat a frying pan over a high heat.

Brush the tuna on each side with a little oil and season both sides.

When the pan is hot, add the tuna and cook for 1 minute on each side. Add the remaining lemon juice and the spring onion and continue to cook until the tuna is almost entirely cooked through (it's nicest a little rare in the centre).

To serve, place the salad on the plate and the tuna on top. Sprinkle the onions on the tuna and salad and top with the remaining parsley.