Spice-crusted Tuna with Cherry Tomato Compote

Ingredients
2 tbsp coriander seeds
1 tbsp peppercorns
Salt
4 tuna steaks (125-150g each)
2 tbsp olive oil
1 red and 1 yellow pepper, deseeded and finely chopped
1 crushed garlic clove
250 g cherry tomatoes, halved
Wine vinegar
2 tbsp chopped parsley

Method
Roughly crush the coriander seeds and the peppercorns with a pinch of salt and use to coat the tuna steaks.
Heat 1 tbsp olive oil in a frying pan and quickly sauté the red and yellow peppers. Add the garlic and cherry tomatoes and turn in the pan for 1-2 minutes until just slightly softening.
Remove from the heat and stir in 1 tsp wine vinegar and the chopped parsley.
Put the remaining olive oil in a non-stick frying pan or on a ridged grill pan and set over high heat. Cook the tuna steaks for 2-4 minutes each side, depending on how well done you like them. Serve with the compote, new potatoes and a green vegetable.