Tuna Steaks with Watermelon, Feta and Black Bean Salad

When a TV chef I've grown fond of brings out a hotly-anticipated new episode or book and changes their tone to trendy superfood and healthy eating, I somehow feel betrayed. Maybe it's because I feel that if they present episodes of fattening and sugary plates of food, then I can do the same in my own kitchen? I don't know, and it is this odd viewpoint I take that has led me to state very explicitly that this recipe is not designed to be incredibly nourishing, low-fat or any other adjectives that induces immovable guilt (or smugness, for some), it is coincidentally good for you. I'm not saying I'm not glad that it is healthy, I go in temple-food moods occasionally and it's a quite enjoyable if irritating state to be in, but you should only eat this because it tastes delicious.

I'm more than a little proud that I managed to create a dish that gels so well together, and if I were ever to write a cook book then this meal would be included in a 'quick and easy' section, because they're exactly what this meal is. I buy frozen tuna steaks for this as it's cheaper and more practical, as tuna steaks must be eaten on the day of purchase, although if I fancy indulging myself I will of course by fresh. 

An issue with this meal, well, less of an issue just a matter, is that it appears to have no source. Feta from Greece, watermelon isn't very authentic anywhere, and black beans and lime flavours from Mexico? Whatever, you know I love being a free spirit.

1)Set a griddle, or frying pan lined with a thin layer of olive oil on to medium-high heat. 

2)Chop half a medium watermelon into rough dice, then dump a drained tin of black beans  (which are disappointingly a bit more purple-brown than black) plus three finely chopped spring onions, the juice of half a lime, 200g chopped feta, a head of chopped coriander and plenty of sea salt flakes. You don't need any oil to dress it, as it wouldn't emulsify and coat the watermelon properly. Toss altogether and set aside.

3)If you're using fresh tuna, cook for a brief couple of minutes on each side, with a little oil on them and salt and pepper scrunched on either side of the fillet and if frozen do the same but thaw them! These of course can be cooked from frozen, believe it or not fish is very obliging about being cooked straight from the icy depths, but it's inadvisable here as you can't achieve rareness. In both cases, you want defined grill lines. And that's it!