Spice-crusted tuna with polyphenol-rich salad recipe | Sainsbury`s Magazine

Ingredients

• 1 1⁄2 tsp cumin seeds
• 1 tsp nigella seeds
• 3 tbsp seed mix
• 2 tsp olive oil
• 1 x 240g pack yellowfin tuna steaks
• zest and juice of 1⁄2 lemon
• 1 tbsp clear honey
• 2 tbsp olive oil
• 1⁄2 small red onion, finely sliced
• 125g red and yellow cherry tomatoes, halved
• 1 carrot, cut into matchsticks
• 80g mixed leaf salad
• 30g pomegranate seeds
• 20g skin-on almonds, roughly chopped
• 1 medium avocado, halved and sliced