Moroccan-spiced tuna

Moroccan-spiced tuna

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(23 ratings)

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Cooking time

Ready in 10 minutes

Skill level

Easy

Servings

Serves 4

Jazz up tuna with Moroccan spices for a super fast meal

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
623
protein
54g
carbs
1g
fat
45g
saturates
8g
fibre
0g
sugar
0g
salt
0.29g

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 2½ cm/1in thick

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Method

  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.

Recipe from Good Food magazine, May 2006

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Comments

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kirkyrigs's picture
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Absolutely delicious, will try with salmon next time.

kaild9599's picture
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So delicious!! This sauce is fantastic, I have made it with parsley instead of coriander and it was lovely.

agnes2golf's picture
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Excellent recipe and it is a good idea to include the Harissa potatoes

frederico11's picture
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So simple but so tasty. I made this pretty much as per the recipe, although I used the juice of a whole lemon. Served with some sweet potato mash and broccoli.

lahelapixie's picture
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Delicious!

shivtc's picture

A tasty way to serve up tuna. Also served with Harissa spiced new potatoes - all loved it. Will def make again

dave2207's picture
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Tried this a few weeks ago and loved it! Works really well with lamb too.

mwsc11050's picture

Made for tea tonight and everyone loved it. Also served potatoes with butter, coriander and harissa paste which also went down very well. On the do again list.

embles's picture
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Yum! I used lime juice instead of lemon. Fantastic, zesty, and simple.
I'll be doing this on a weekly basis (may try with salmon too).

buona_forchetta's picture
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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.

jacquila_sunrise's picture

Very yummy and very easy. Looks fabulous too!

ladyverte's picture
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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!

leamac83's picture

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.

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

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

twinklestar's picture
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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.

helenhodgson's picture
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very tasty - definitely my favourite way to cook tuna.

fran87's picture
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Extremely simple to make but looks impressive on the plate! It's really fresh and fragrant - will be making it frequently.

barbichef's picture
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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.

Lovely72's picture
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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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