Spicy tuna with autumn salad

Halloween is just around the corner, and suddenly there are pumpkins and squashes everywhere you look. They may be a bugger to peel and cut up but it's well worth it for a comforting, nutritious addition to a salad.

Tuna marinade
Two cloves of garlic, finely grated
1inch of ginger, finely chopped
1 Birds eye chilli or more if you like it very hot
Juice of one lemon and two limes
Fish sauce to taste
Rice wine vinegar to taste

Marinate the tuna steaks for a30mins at least.

Meanwhile, chop the pumpkkin and parboil in salted boiling water to cut down roasting time. Season with lots of salt and pepper and add the juice of two or three lemons and an orange. Put in the oven to roast until cooked through. When cooked, add a teaspoon or two of Dijon mustardto the roasting dish and stir in to give the pumkin a dressing. Leave to cool for a bit and add the leaves and chopped tomatoes. If you add to early or put the pumpkin on top of the leaves they wilt and become soggy.

To cook the tuna steaks, heat a griddle pan until smoking hot. Place the tuna steaks on the pan and leave for 3-5mins depending on thickness. Turn and do the same for the other side. They should be served pink or even red in the middle according to taste - and freshnes of the steak. There's nothing worse than grey, tough dry tuna steaks!
use the leftover marinade as sauce and serve!