Fresh Yel­low­tail Salad

Fresh Yel­low­tail Tuna Salad

(serves 4)

2 tuna steaks, about 1 inch thick

2 tsps olive oil

1 stalk lemon grass, minced

1 soup-size can chick­peas, drained

2 stalks cel­ery, chopped

zest and juice of 1 lemon

hand­ful rock­et leaves

sea salt and fresh black pep­per to taste

3 tbsps mayonnaise

Heat the oil in a non­stick fry­ing pan until very hot.  Care­ful­ly place the tuna steaks in the oil and cook for 30 sec­onds on one side, then turn and cook for anoth­er 30 sec­onds on the oth­er side.  Remove to a cut­ting board.  Cool slight­ly so that you can han­dle the fish, then cut into bite-size pieces.  The tuna should be opaque and rather gray­ish on the out­side, but still red and cool to the touch on the inside.

Place tuna in a large bowl and add all the oth­er ingre­di­ents, then mix gen­tly.  Serve immediately.