Seared Tuna Steaks marinaded in a chermoula, and served with tomato salad makes for a tasty and healthy meal. Perfect for hot summer nights.
INGREDIENTS serves 4
4 Tuna steaks weighing 175-225g
extra virgin olive oil
For the Chermoula
2 teaspoons ground roasted cumin
1 teaspoon cayenne pepper
2 teaspoons sweet paprika
4 plump cloves garlic
juice of a lemon
2 Tablespoons extra virgin olive oil
1teaspoon coarse sea salt
1 bunch of coriander finely chopped
METHOD
Put all the ingredients for the chermoula in a food processor and process to a slightly uneven puree. Smear over the tuna on both sides. Place in a shallow dish then cover and leave to marinate for at least 2 hours, turning occasionally.
Wipe a heavy frying or griddle pan with olive oil. Place over a high heat and leave to heat through for about 3 minutes. Lay the tuna in the pan and cook the steaks for about 2 minutes on each side.
Serve immediately with a few new potatoes and a tomato and red onion salad.
Original Recipe Sophia Grigson
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