Seared tuna with braised tomatoes & chickpeas

Name: Seared tuna with braised tomatoes & chickpeas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 3 tbsp olive oil; 1 shallot, finely chopped; 2 clove/s garlic, finely chopped; 270 g pack Cherry Vine Tomatoes, halved; 400 g can chickpeas, drained and rinsed; 100 ml chicken stock; 2 tsp Cooks’ Ingredients Harissa Paste with Lemon; 25 g pack flat leaf parsley, leaves finely chopped; 2 tuna steaks (100-120g each); ½ lemon, cut into wedges (optional)

Topped with a seared tuna steak, this dish works just as well for entertaining as it does for a classy midweek meal. It’s packed with flavour and is on the table in only 20 minutes.

5 out of 5 stars(3) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

3 tbsp olive oil
1 shallot, finely chopped
2 clove/s garlic, finely chopped
270g pack Cherry Vine Tomatoes, halved
400g can chickpeas, drained and rinsed
100ml chicken stock
2 tsp Cooks’ Ingredients Harissa Paste with Lemon
½ x 25g pack flat leaf parsley, leaves finely chopped
2 tuna steaks (100-120g each)
½ lemon, cut into wedges (optional)

Method

Heat 2 tbsp oil in a frying pan over a medium heat. Add the shallot, garlic and a large pinch of salt, then fry for 2-3 minutes until starting to soften.
Add the tomatoes, cook for 1 minute, then stir in the chickpeas, stock and harissa. Simmer for 5 minutes or until the liquid has reduced a little and the chickpeas are saucy. Stir in the parsley.
Meanwhile, heat another frying pan with the remaining 1 tbsp oil over a medium-high heat. Season the tuna steaks with salt and fry for 2 minutes on each side or longer until cooked to your liking. Divide the tomatoes and chickpeas between 2 shallow bowls and top with the seared tuna steaks. Sprinkle over some freshly ground black pepper and serve with lemon wedges, if liked.