Tuna, wilted spinach and guacamole; Roast cod, pilaf, spinach and cucumber. All recipes serve 4
TUNA, WILTED SPINACH AND GUACAMOLE
1 avocado
50g chopped tomato
2 spring onions, trimmed and finely chopped
2 red chillies, deseeded and finely chopped
1 tbsp fresh coriander, roughly chopped
450g large spinach leaves, tough stalks removed and well
washed
4 tuna steaks
olive oil
1 lemon, trimmed and quartered
Mash the avocado in a bowl and stir in the chopped tomato, spring onions, chillies, coriander and a seasoning of salt and pepper. Stir well, cover with cling film and place in the fridge.
Blanch the spinach in boiling salted water for two to three minutes or until just tender. Drain and keep it warm. Lightly oil and season the tuna and grill or fry for two minutes each side for rare.
Pile the spinach on four plates, lay the tuna on top and put a spoonful of guacamole on the fish. Serve with a lemon wedge.
ROAST COD, PILAF, SPINACH AND CUCUMBER
1 cucumber
150ml rice
2 tbsp vegetable oil
1 4cm stick cinnamon
1 star anise
3 cardamom pods
2 cloves
1 tsp cumin seeds
200ml full-fat yoghurt
500g well-washed spinach
4 cod pieces, weighing around 180g each
olive oil
1 lemon, trimmed and quartered
Trim the cucumber, slice lengthways and remove the seeds. Thinly slice and combine in a sieve with a dessertspoon of salt. Toss well and leave to drain.
Wash the rice in several changes of water and then drain it. Heat the oil in a saucepan and drop in the spices, stir and cook for two minutes. Add the rice and cook for a further two minutes, stirring so the grains are coated in oil. Add 400ml of boiling water, a teaspoon of salt, and stir. Cover the pot, turn the heat down and cook for 10-12 minutes. Remove from the heat, allow to stand for five minutes before fluffing up the grains with a fork.
Rinse the cucumber and squeeze out any excess moisture. Combine it with the yoghurt. Blanch the spinach in boiling salted water for two minutes, or until wilted. Drain thoroughly.
Preheat the oven to 220 degrees/gas seven. Lightly coat the cod in olive oil, season and roast for eight to 10 minutes. The fish should be basted at least once during this time. Serve with the rice, spinach, cucumber salad and lemon.