Moroccan-spiced tuna
- Preparation and cooking time
- Total time
- Ready in 10 minutes
- Easy
- Serves 4
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- 20g pack coriander(leaves and stalks)
- 3 garlic cloves
- ½ tsp each paprikaground cumin and chilli powder
- 1 tbsp lemon juice
- 150ml extra-virgin olive oil
- 4 x 8oz/200g fresh tunasteaks, each about 2.5cm/1in thick
Nutrition: per serving
- kcal623
- fat45g
- saturates8g
- carbs1g
- sugars0g
- fibre0g
- protein54g
- salt0.29glow
Method
step 1
Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
step 2
Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).
step 3
Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.
