Moroccan spiced tuna


  • 20g pack coriander (leaves and stalks)
  • 3 garlic cloves
  • 1/2 tsp each paprika, ground cumin and chilli powder
  • 1 tbsp lemon juice
  • 150 ml extra virgin olive oil
  • 4 tuna steaks


Put the coriander, garlic, spices and lemon juice into a blender and blitz to a puree, slowly add the olive oil until you get a smooth, thick sauce.  Set aside.

Sit the tuna steaks in a non-metallic dish and cover with two thirds of the sauce.  Cover with cling film and leave to marinade in the fridge for about 20 minutes.

Heat a griddle pan or grill.  Shake off any excess marinade, season the tuna steaks and cook for 2 – 4 mins depending on thickness for medium rare, turning once (cook 2 mins more for well done).  Drizzle over the remaining paste to finish.  Try serving with new potatoes; for a Moroccan twist toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.