A recipe from Sophie Grigson’s ” Sunshine Food”
Ingredients
- 4 Tuna steaks each weighing 175-225g
- extra virgin olive oil
Chermoula
- 2 tsps whole cumin seeds toasted and crushed
- 1/2 tsp cayenne pepper more if you like!
- 2 tsps sweet paprika
- 4 plump cloves garlic
- juice of a l;emon
- 2 tbsps extra virgin olive oil
- 1 tsp coarse sea salt
Servings:
Instructions
- Put all the ingredients for the chermoula in a food processor and process to a slightly unevan puree. Smear over the tuna on both sides. Place in a shallow dish then cover and leave to marinate for at least 2 hours, turning occasionally , before cooking.
- Wipe a heavy frying or griddle pan with olive oil. Place over a high heat and leave to heat through for about 3 minutes. Lay the tuna in the pan and cook the steaks for about 2 minutes on each side. Serve immediately.
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