Warm salad of spring vegetables with griddled tuna or salmon

Ingredients:

1 bunch asparagus, trimmed and sliced

140g podded peas, frozen are fine

140g podded broad beans

3 tomatoes

6 tbsp olive oil

1 tbsp coriander seeds

2 tbsp red wine vinegar

handful of tarragon

handful mint leaves

4 tuna or salmon steaks

Method:

Get a bowl of iced water ready and bring a large pan of salted water to the boil

Cook the asparagus in the water for 3 minutes; then place into the iced water

Cook the peas and broad beans for 2 minutes then place them in the iced water

Remove the broad beans from their skins. Cut a cross in the bottom of each tomato then blanch in boiling water for about 10 seconds before placing in the iced water

Peel, quarter and deseed the tomatoes and cut the flesh into small chunks

Heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the vegetables and the red wine vinegar

Season with salt and pepper and stir through the tarragon and mint.

Heat a large griddle pan or non-stick frying pan

Season the tuna or salmon with salt and pepper and cook for 2 minutes on each side, remembering not to over cook.

Serve with the vegetable dressing

Works equally well with lamb steaks too