Recipe - Cherimoya-Lime Sorbet

2 6 ounce tuna steaks
3 Garlic cloves; crushed with
a
; little salt
2 tablespoon Harissa
One half bn Coriander; chopped
One half bn Flat parsley; roughly
chopped
1 teaspoon Cumin
1 teaspoon Paprika
1 Chilli; finely chopped
2 tablespoon Aged red wine vinegar
3 tablespoon Balsamic vinegar
4 tablespoon Extra virgin olive oil

TABBOULEH
3 ounce Burghal; soaked in boiling
; water for One half hour
; then drained and
; squeezed dry
Salt and pepper
2 Lemons; juice of
3 fl Extra virgin olive oil
8 tablespoon Flat leaf parsley; finely
chopped
3 tablespoon Mint; finely chopped
1 bn Spring onions; washed and
chopped
2 Plum tomatoes; seeded and
minced

Marinade:

Put into the blender the chillies, cumin, paprika, balsamic vinegar,
aged red wine, coriander, harissa, garlic and parsley.

Add to the mixture the extra virgin olive oil. Take the tuna and
slice off the skin and then cut the fish into chunks, or cubes for
scouring. The tuna can then be placed onto the barbecue to be
chargrilled for 2 minutes on each side.

Tabbouleh salad:

Squeeze the juice of 2 lemons and olive oil over the soaked burghal
and mix together.

Leave this to stand for 30 minutes and then add the parsley and spring
onions. Season and top with tomatoes.

Pour the tuna marinade on top of the tuna and serve with the tabbouleh
salad.

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