1. Heat oil in a pan, add garlic puree and seeds, cook, stirring until fragrant.
2. Stir in lemon juice, vinegar and Major Moroccan Mari Base.
3. Leave to cool.
4. Place tuna steaks in a Mari-Bag. Add Moroccan Mari Base massage lightly, leave in fridge for two hours.
5. Mix all salad ingredients together. Drizzle dressing over salad and toss gently.
6. Remove tuna from fridge and cook on griddle. Do not overcook.
7. Place salad on a plate and top with tuna steak.