Tuna Steaks with Chick Peas and Ginger

Another excellent brain boosting meal - fab for swotting up for your exams, or for preparing for an important meeting at work!

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   1) Empty the can of chick peas into a collander and wash them under cold water. Then set them aside to drain. In the emantime, chop up the spring onions into small bits, and set them aside in a dish.
   
   2) Heat a frying pan over a high heat, spraying lightly with olive oil. When very hot, carefully place the two tuna steaks in the pan and cook over a high heat for 2-3 minutes on each side (judge by thickness of the steaks and how well done you like yours). Remove the tuna steaks, and set them aside on a plate in a warm place (ie: under the unheated grill), covered with silver foil to reserve the heat.
   
   3) Add the finely chopped fersh ginger and spring onions to the frying pan and lower the heat to low-medium. Cook, stirring frequently, for another 2-3 minutes until the ginger is soft-ish.
   
   4) Add the stock to the pan, along with the chick peas. Bring mix to the boil and simmer rapidly, stirring all the time, until the liquid evaporates and the chick peas are hot and cooked through.
   
   5) Season to taste with salt and pepper, spoon the mixture over the steaks and garnish with coriander leaves.
   
   6) Enjoy!