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Moroccan Tuna Steaks

Morrocan tuna 4

Moroccan tuna steaks served on a bed of steamed kale, chickpea, avocado & tomato salsa

This flavoursome, fragrant & light marinade works well on white fish, poultry & lamb. It is a very simple recipe to make & you can prepare it in 10 mins (allowing 15 mins marinading time). I like serving mine with steamed kale & chickpea, avocado, tomato salsa.

Serves 4

Preparation time for the tuna: 10 mins 

Marinading time: ideally 20 mins (although you can marinade it overnight in the fridge)

Cooking time: 3-6 mins depending on how well done you like your tuna steaks to be

Ingredients:

20g fresh coriander

3 garlic cloves

1/2 tsp ground sweet paprika, ground cumin, chilli powder

1/4 tsp ground ginger & ground tumeric

1 tsp ground flaxseed Morrocan tuna 5

1 tbsp lemon juice

1.5 tbsp extra virgin olive oil

Salt & pepper

4 X 200g fresh tuna steaks (approx 1″ thick)

1 tsp coconut oil

 

Method

In a blender whizz together the fresh coriander, garlic, spices, lemon juice, ground flaxseed, salt & pepper & olive oil to make a smooth thick sauce.

Coat each tuna steak well in the sauce & leave to marinade for 15 mins-overnight.

Warm the coconut oil in a pan on a medium heat (a griddle pan if you have one & want gridlines on the tuna steaks). Then turn the heat on high to sear the tuna steaks.

Shake off the excess marinade. Pan fry the tuna steaks for 2-6 mins depending on how well done you like it to be cooked, turning once. Place each steak onto a plate.

In a separate saucepan, warm the remaining sauce & spoon equally over the 4 steaks.

Don’t forget you can find my favourite recipes in my FREE eBook here.

For the chickpea, avocado, tomato salsa, mix together canned chick peas, diced red onion, chopped fresh tomatoes, dried apricot slithers, fresh chopped coriander, parlsey & mint. Dress with a harissa dressing: harissa mixed with lemon juice, honey & black pepper. (See spearate blog for recipe for homemade harissa paste). Delicious!

 

 

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