Moroccan-spiced tuna

Recipe uploaded by

Merrilees Parker

9 ratings

Recipe by Merrilees Parker

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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.
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).
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.

Per serving

623 kcalories, protein 54g, carbohydrate 1g, fat 45 g, saturated fat 8g, fibre 0g, salt 0.29 g

Latest comments and suggestions

• Kate

  01 March 2008

  Kate rated and commented on this recipe

  

  Easy to make and very tasty. I didn't save any of the sauce paste - just added it all, left to marinade for approx half an hour and then griddled - it was lovely.

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• barbichef

  19 June 2008

  barbichef rated and commented on this recipe

  

  Wonderful taste, will make this again. i also served with the suggested potatoes. Made my own harissa mix from chilli flakes, garlic, salt, corriander and cumin powder, dried mint, lemon juice and oil. Basically a flat tspeach of dry ingredients, 3 cloves of garlic, uice half lemon and 2 tblspns oil. Salt and pepper shaken I to taste. It keeps in a covered dish or small container in the fridge for a few weeks. excellent to add to other dishes also.

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• fran

  31 July 2008

  fran rated and commented on this recipe

  

  Extremely simple to make but looks impressive on the plate! It's really fresh and fragrant - will be making it frequently.

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• Helen Hodgson

  17 August 2008

  Helen Hodgson rated and commented on this recipe

  

  very tasty - definitely my favourite way to cook tuna.

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• Twinklestar

  29 August 2008

  Twinklestar rated and commented on this recipe

  

  I had everything out for this and went out at the last minute for the coriander only to realize I had no idea what the translation was in Dutch and couldn't find any with similar looking names, so tried fresh oregano, which I really wasn't sure about. It turned out lovely, with a very fresh taste which I enjoyed even though I don't usually like fish. Will definitely try and find coriander though next time I cook this though.

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• ThomMich

  29 October 2008

  ThomMich rated and commented on this recipe

  

  Have made this a few times. It looks and tastes so impressive for such a simple recipe.

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• Kedgeree

  06 February 2009

  Kedgeree rated and commented on this recipe

  

  I loved this recipe. Served it with a lovely green salad and the Harissa couscous in the Dec 2008 Good Food.

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• Leamac83

  09 February 2009

  Leamac83 commented on this recipe

  This was delicious, i just cooked on a griddle with but didnt add extra sauce at the end as i served it with the aubergine side dish with that sauce. Lovely. Corriander in Dutch is just Korriander by the way twinklestar.

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• Kellie

  08 May 2009

  Kellie rated and commented on this recipe

  

  Very easy and very tasty dish. I cut back back on the olive oil by about a third to save the calories and also heated the sauce. Would recommend warming your plates if you're having the tuna quite rare. Delish!

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• Jacqui Sayers

  03 August 2009

  Jacqui Sayers commented on this recipe

  Very yummy and very easy. Looks fabulous too!

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• Lau

  20 October 2009

  Lau rated and commented on this recipe

  

  Cooked this yesterday and was AMAZING!!! I served it on a bed of pearl barley and peas which I seasoned by heating up the excess marinade and mixing in.

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Ingredients

• 20g pack coriander (leaves and stalks)
• 3 garlic cloves
• ½ tsp each paprika , ground cumin and chilli powder
• 1 tbsp lemon juice
• 150ml extra-virgin olive oil
• 4 x 8oz/200g fresh tuna steaks, each about 2.5cm/1in thick

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Serves 4

Preparation and cooking times

Ingredients

• 20g pack coriander (leaves and stalks)
• 3 garlic cloves
• ½ tsp each paprika , ground cumin and chilli powder
• 1 tbsp lemon juice
• 150ml extra-virgin olive oil
• 4 x 8oz/200g fresh tuna steaks, each about 2.5cm/1in thick

Per serving

623 kcalories, protein 54g, carbohydrate 1g, fat 45 g, saturated fat 8g, fibre 0g, salt 0.29 g

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