Soak the crushed wheat in cold water for 30 minutes until the grains swell, then drain.
Place in a medium-based pan, cover with salted water and bring to the boil.
Cook for 20 minutes until tender. Drain and strain under cold running water.
Make the tuna rub – mix parsley, coriander, garlic, lemon juice, olive oil, cayenne pepper, salt and pepper. Rub on the tuna with a fork.
Heat the oil and sear the tuna for 4 minutes until done, turning once after 2 minutes.
Make the dressing by whisking all the ingredients together.
Add to the salad and stir.
Tip onto a platter.
Slice the tuna but keep it in its shape and put on salad.
Snap off some whole parsley leaves and sprinkle over.
Tip: You can also substitute the fresh tuna with 2 x 170 g canned in brine that is drained.