Blackened Tuna Steaks with Pomegranate and Mint Salad

‍Blackened Rub (For Tuna)

• 2tbsp brown sugar
• 1tsp dried thyme
• 1tsp sweet paprika
• ½ tsp cayenne pepper
• ½ tsp salt
• 6x tuna steaks (I used Albacore)
• 2tbps olive oil

Pomegranate and Mint Salad

• 1 pomegranate – seeds only
• 200g feta – crumbled
• ¼ cup almond slivers
• 1 Lebanese cucumber, diced small
• ½ red onion, diced
• ⅓ cup mint leaves, roughly chopped
• ½ lemon

‍Blackened Rub (For Tuna)

1. Combine all rub ingredients in a flat bowl
2. Brush each tuna steak with oil and press in rub mix and coat all sides
3. Cook in a hot oiled pan for 2 minutes on the first side, and 30 sec to 1 min (depending on thickness of steak) on the other.

Pomegranate and Mint Salad

1. Prepare ingredients as listed (except the lemon) and gently mix till just combined.
2. Squeeze the juice of ½ a lemon over the top of the salad at time of serving.