Matt Tebbutt served up spiced tuna steak with chickpea, coconut curry and a green mango chutney on Saturday Kitchen.

The ingredients for the spiced tuna steak are: 1 tsp toasted coriander seeds, 1 tsp toasted cumin seeds, 1 bunch fresh coriander stalks, chopped, 1 bunch fresh parsley, chopped, ½ bunch fresh mint, chopped, 1 red onion, finely chopped, 1 pinch dried chilli flakes, 1 red chilli, finely chopped, 1 garlic clove, finely chopped, 2 tbsp grapeseed oil, 2 limes, juice only, ½ tsp salt and 1 x 400g thick-cut tuna steak.

For the green mango chutney: 1 tsp cumin seeds, 1 green mango, finely chopped, 1 green chilli, finely chopped, 2cm piece ginger, peeled and finely chopped, 2 tsp caster sugar, 1 bunch fresh coriander, chopped and pinch salt.

For the chickpea curry: dash oil, 1 onion, finely chopped, 2 garlic cloves, finely chopped, ½ aubergine, roughly chopped, 1 tsp finely chopped ginger, 2 tsp cumin seeds, 1 green chilli, finely chopped, ¼ tsp ground turmeric, 400ml tin coconut milk, 250ml chicken stock, 100g baby spinach, small handful chopped fresh coriander leaves and 400g tin chickpeas.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.