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Moroccan-spiced tuna

Moroccan-spiced tuna

A star rating of 4.8 out of 5.55 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 10 minutes
  • Easy
  • Serves 4

Jazz up tuna with Moroccan spices for a super fast meal

Nutrition: per serving
HighlightNutrientUnit
kcal623
fat45g
saturates8g
carbs1g
sugars0g
fibre0g
protein54g
low insalt0.29g
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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

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.

Recipe from Good Food magazine, May 2006

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Overall rating

A star rating of 4.8 out of 5.55 ratings
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