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Moroccan tuna with chermoula
Serves 6 Starters and mains
Ingredients
- 6 x 180g tuna loin steaks
- 2tsp smoked paprika
- 2tsp ground cinnamon
- 2tbsp chopped fennel fronds (optional)
For the chermoula
- 1 bunch coriander
- 1 large red chilli, chopped
- 1 garlic clove, chopped
- pinch saffron
- juice 1⁄2 lemon
- 4tbsp extra virgin olive oil, plus extra for drizzling
- lemon wedges, to serve
Method
Brush the tuna steaks with a little oil. Combine the paprika, cinnamon and fennel fronds, if using, with salt and pepper and press all over the tuna. Set aside.
To make the chermoula, mix the coriander, chilli, garlic, saffron, lemon juice, olive oil and a pinch of salt and pepper in a mini food processor and blitz until smooth.
Sear the tuna on a hot barbecue or griddle pan for 1 minute each side and then rest for 2-3 minutes. Slice thickly and serve with the chermoula and lemon wedges.
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