4 x tuna steaks, weighing about 175-225g each.
Extra virgin olive oil.
For the chermoula:
1 bunch fresh coriander(or1/2 bunch coriander and1/2 bunch fresh parsley)
2 tsp whole cumin seeds, toasted and crunched.
1/2-1 tsp cayenne pepper
2 tsp sweet paprika
4 garlic cloves
Juice of 1 lemon
2 tbsp extra virgin olive oil
1/2 tbsp coarse sea salt
To make the chermoula, put all the ingredients into the processor and process to a slightly uneven puree. Smear over the steaks on both sides. Place in a shallow dish, cover and leave to marinate at least 2 hours, turning occasionally, before cooking.
To sear the fish, wipe a heavy frying pan with olive oil. Place over high heat and leave to heat through thoroughly for about 3 minutes. Lay the tuna in the pan and then cook the steaks for about 2 minutes on each side. Serve immediately.
To grill, pre-heat the grill( or barbecue) thoroughly. Grill the tuna close to the heat for 2 minutes on each side. Serve immediately.
Time to prepare 5 minutes( Plus chilling time)
Time to cook 4 minutes
Fat : 15.1g per serving