Pan fried Tuna steak with creamy harissa chickpeas

Method

• step 1

  Preheat the Oven: Preheat your fan-assisted oven to 200°C (392°F).

• step 2

  Prepare the Carrots: Peel and chop the tops and tails of the carrots lengthways. Place them in a small casserole dish.

• step 3

  Roast the Carrots: Add the harissa paste, cumin, minced garlic, and honey to the carrots. Toss to coat them evenly. Roast in the preheated oven for 30 minutes.

• step 4

  Add Chickpeas: After 30 minutes, remove the dish from the oven. Add the drained chickpeas to the carrot mixture and stir to ensure they are coated in the paste.

• step 5

  Place the dish back in the oven and roast for an additional 10 minutes.

• step 6

  Remove from Oven heat the coconut milk or creme fraiche in a pan over medium heat, stirring occasionally.

• step 7

  Season the tuna steaks with salt and pepper. Grill them on a griddle pan for about 3-4 minutes on each side, or until your desired level of doneness is achieved.

• step 8

  Remove the carrots and chickpeas from the cooking dish. Plate them alongside the grilled tuna. Drizzle some of the coconut milk or creme fraiche sauce over the top to finish.