Place the harissa paste and olive oil in a non-reactive flat dish. Stir to combine and add the tuna steaks, turning them so they are all completely coated in the harissa mixture. Leave for as long as you have — up to two hours.

To make the salsa: cut the red onion into cubes the same size or smaller than the pomegranate seeds and place in a mixing bowl.

Wash the cucumber and halve lengthways, then halve again. Remove the seeds – this is easily done by slicing with a knife or scraping them out with a teaspoon. Discard the seeds. Dice the cucumber the same size as the onion and add to the bowl.

Cut the olives into similar sized pieces as the cucumber and red onion and add them to the other vegetables in the bowl. Tip in the pomegranate seeds and chopped coriander. Stir to combine.

Add the lime juice and zest. Stir again, taste and season with salt and black pepper.

Chill until required, for an hour (ideally) if time, as it will allow the flavours to develop.

When ready to serve, heat a griddle pan on the hob over a high heat or heat your overhead grill to its highest setting.

Lay the tuna steaks on the griddle (or grill pan) and cook for 1-2 minutes per side.

Divide the salsa between four plates and top each with a tuna steak. Scatter with pomegranate seeds and coriander leaves.

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