zoom Tuna with chermoula-style chickpeas

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    Tuna with chermoula-style chickpeas

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    Tuna with chermoula-style chickpeas

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2


    1 tbsp rapeseed oil, plus extra to serve
    1 large clove garlic, finely chopped
    ½ tsp cumin seeds, roughly crushed
    ¼ tsp chilli flakes, or to taste
    2 Belazu Beldi Preserved Lemons, plus 1 tsp juice from the jar
    400g can chickpeas, drained
    240g pack Waitrose 1 2 Yellowfin Tuna Steaks
    28g pack coriander, roughly chopped
    ½ x 25g pack parsley, roughly chopped 


    1. Put 2 tsp of the oil in a saucepan with the garlic, cumin and chilli flakes. Warm for 5 minutes until fragrant, at no more than a gentle sizzle. Add the finely shredded preserved lemon rind (discard the pulp) and chickpeas, warm for a couple of minutes, then season and set aside.

    2. Rub the tuna with 1 tsp oil, then season. Warm a nonstick frying pan over a high heat, then sear the fish for 2-4 minutes on each side until golden and cooked through in the middle, or to your liking.

    3. Fold the chopped herbs through the chickpeas, add 1 tsp juice from the preserved lemon jar to loosen, then serve with the fish, and a little extra drizzle of oil.

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