Ingredients

Steps

• Seal the sliced melons in a vacuum bag and refrigerate overnight.
• Brush the tuna with tamarind paste and marinate for one hour.
• Sear the chilled melon in a hot frying pan for 2 minutes per side.
• Cut melon into 3cm pieces and combine with beans, peas, and mangetout.
• Griddle the oiled tuna for 8 minutes until cooked to preference.
• Rest the tuna and then cut into thin slices.
• Grind the dressing ingredients in a mortar until smooth.
• Toss the salad in dressing and serve topped with tuna and pomegranate.