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 

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.

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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!