Charred grapefruit and tuna salad with aleppo pepper, honey and olive oil dressing

Method

• step 1

  Cut away the peel from the grapefruits then segment over a bowl by cutting between the membrane into sections. Squeeze the left-over grapefruit core and membranes over a separate bowl to gather the juice.

• step 2

  To make the dressing, whisk together the reserved grapefruit juice, oil, honey, aleppo pepper and vinegar. Season well with salt and pepper.

• step 3

  Set a metal sieve over a heatproof bowl. Pour 2 tbsp of oil into a medium frying pan over a medium heat. Once hot, scatter in the almonds and cook for 3-4 mins until golden and sizzling, then tip into the sieve, allowing the bowl to catch the oil and the sieve to catch the almonds. Season with a little pinch of salt.

• step 4

  Pour the oil back into the pan, turn up the heat and scatter in the spring onions with a pinch of salt, cooking for 3-4 mins until blistered and softening. Remove from the pan and leave to cool slightly. Put half of the grapefruit segments into the pan, stirring quickly until charred and breaking down slightly. Remove to a plate.

• step 5

  You want the salad to be warm, not hot, so leave the ingredients to cool slightly while you assemble and cook the tuna.

• step 6

  Coat the tuna in 1 tbsp of oil and sprinkle with salt. Cook for 1-2 mins on each side (depending how thick the steaks are) until golden on the outside but still pink in the middle. Drizzle 1 tsp of the dressing onto the tuna in the final few seconds of cooking, then remove to a board and cut into thick slices.

• step 7

  Arrange the rocket and mint leaves on a large platter, then nestle in the spring onions, the cool charred grapefruit, then layer on the tuna. Spoon over the dressing, reserving some to serve with, then scatter over the almonds.