INGREDIENTS:
- 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
METHOD:
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.