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Tuna with chermoula-style chickpeas
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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.
Typical values per serving:
1 of your 5 a day; gluten free; source of fibre.
This recipe was first published in July 2019.