Smoked tuna, spiced black urid lentils, yoghurt dressing and black onion seed poppadoms

• Combine water, salt, sugar, and aromatics together in a saucepan. Bring the mixture to the boil, remove from the heat, and leave to cool.
• When the brine has cooled, submerge the tuna steaks in the salt solution for 30 min.
• After 30 min, remover the tuna steaks from the brine and pat dry. Drizzle the steaks with a little olive oil and seasons with salt and pepper.
• Fill the smoker with oak shavings, place on the heat and smoke the tuna for 10 min. Remove the tuna from the smoker and leave to cool.
• When ready to serve, finish the tuna in a pan or on a hot grill. Warm the lentils and spoon onto a plate, place the tuna steak on top of the lentils and drizzle the yoghurt dressing around the outside. Garnish with 3 poppadoms and an additional sprig of coriander.

Yogurt Prearation

• Roughly chop the coriander and add it to the yoghurt.
• Add the lemon juice and season with salt and pepper.

Lentil Preparation

• Soak the lentils overnight.
• Drain the lentils and put in a pot with water.
• Simmer the lentils for an hour until they are soft but not falling apart.
• Peel the ginger and garlic and blend to paste in a liquidiser.
• Add the paste to the lentils with the salt and the chilli.
• Cook for a further 1 min, then add the tomato puree and the butter.
• When the lentils are nice and thick, remove from the heat and add the remaining ingredients.(Poppadoms preparation below)

Poppadoms Preparation

• Mix the flour and onion seeds together.
• Add the salt. Rub in the butter.
• Add enough hot milk to bring the dough together into a smooth elastic ball.
• Roll out with a pasta machine, cut into small rounds and deep fry.