Toast a tsp coriander seeds and a tsp cumin seeds, then mix with finely chopped coriander stalks, finely chopped parsley,
finely chopped mint leaves, half a red onion, finely chopped, a pinch of chilli flakes, a crushed clove of garlic, 2 Tbs olive oil,
the juice of a lime and a pinch of salt. Put all this into a small blender and whizz to a paste. Spread all over tuna steaks
in a glass dish and leave to marinate for a few hours.

Make a fresh mango chutney by dry-frying a tsp cumin seeds, then tip into a food processor with the flesh from a small mango,
a green chilli, a knob of ginger, peeled and chopped, a tsp caster sugar and the leaves from a small bunch of coriander.
Whizz to a paste, season with a little salt and set aside to serve with the curry.

For the chick pea curry, fry a small chopped onion with a crushed clove of garlic until softened, then add a tsp finely chopped ginger,
a red chilli split in half (discarding the seeds if wished), a tsp cumin and ½ tsp turmeric. Fry this for a minute or so, until aromatic,
then add a can of coconut milk and a drained can of chick peas, together with 2 Tbs of the mango chutney. Season with salt and freshly
ground black pepper and simmer for 10 minutes. Just before serving, stir in a couple of handfulls of baby spinach until just wilted.

Five minutes before the curry is ready, fry the tuna steaks in hot olive oil for a couple of minutes on each side,
then serve with the chick pea curry and the fresh mango chutney.