Moroccan-spiced tuna

• coriander20g g

  (leaves and stalks)

• garlic cloves↗3
• paprika tsp

  ground cumin and chilli powder

• lemon juice↗ tbsp
• extra-virgin olive oil↗150ml ml
• fresh tuna g

  steaks, each about 2.5cm/1in thick

Step-by-step instructions

1. 1

   Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.

2. 2

   Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).

3. 3

   Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce 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.