Seared Tuna on Warm Green Rice

To make the green rice, over a medium heat in a large saucepan sauté the onion, garlic and fennel in the oil. Add the rice, pepitas, salt and 950 ml (32 fl oz) of water and then stir and cook like a risotto. While this is cooking, fill a bowl with ice-water and place another bowl on top. In a blender blitz the parsley with the spinach and 150 ml (5 fl oz) of hot water to create a loose purée. Pour it into the prepared bowl and whisk over the ice-water to cool it down immediately. Set aside.

Preheat the oven to 170°C (340°F). Toss the pepitas in the oil, then spread them on a baking sheet and toast in the oven for 10 to 12 minutes. 

Rub the tuna loin with the mustard and sear it quickly for about 30 seconds on each side in a hot non-stick pan (or on a piece of baking paper in a normal frying pan). Remove from the heat and carefully slice it (it should be very raw).

Season the rice to taste with more salt and the lemon juice and butter, then fold through the green purée. To serve, mound the green rice on the plates – it should be runny – top with the tuna slices and then garnish with a sprinkle of the toasted pepitas, reserved fennel fronds and a drizzle of olive oil.