Ginger, Lime & Coconut Tuna with Caribbean Rice & Charred Pineapple

Method

1. Heat the oven & start the base

   Heat the oven to Fan 180°C. Warm the oil in a medium pan with a tight lid over medium heat, then add the spring onion whites, garlic, allspice and thyme. Cook for 2 minutes, until the kitchen smells warm and spiced and the onion has gone soft and translucent.

2. Build the pot

   Add the kidney beans, rice, coconut milk, water and salt. Lay the scotch bonnet on top whole — don't cut it, don't pierce it and don't stir it in. Bring to the boil.

3. Cook the rice

   Turn to the lowest heat your hob will hold, lid on, 20 minutes. Don't lift the lid. Then take it off the heat and leave it to stand, still covered, for 5 minutes.

4. Char the pineapple

   While the rice cooks, put a dry frying pan over high heat for 2 minutes. Lay the pineapple in and leave it completely still for 2 minutes each side, until it's striped dark brown and smells like caramel. Squeeze the lime over it in the pan.

5. Warm the tuna

   While the rice stands, put the steaks on a lined tray, coconut side up, and warm uncovered for 7 minutes at 180°C. Warming through only.

6. Plate & serve

   Lift out the scotch bonnet and the thyme stalks and throw them away. Fork the spring onion greens through the rice. Divide between two bowls, pineapple alongside, then lift each steak and rest it whole on top. Add the coriander and a lime wedge.