Seared coriander tuna with chickpea salad
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Enjoy a glass of red wine with these meaty, marinated tuna steaks, served on a fresh chickpea salad with a minty dressing.
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Prep time: 20 mins
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Cooking time: 4-6 mins
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Serves: 4
Ingredients
- 1 clove garlic
- 1tsp coriander seeds
- Juice of 1 lemon
- 4 tuna steaks
- 4tbsp fresh mint
- Toasted pitta bread
For the salad
- 6 plum tomatoes, quartered
- 1 red onion, finely sliced
- 400g can chick peas (cooked)
- 2 green peppers, sliced
For the dressing
- 4tbsp olive oil
- Juice and zest of 1 lemon
Method
- Place the garlic, coriander seeds and lemon lemon juice of into a small processor and whiz until smooth.
- Pour the mixture over the tuna steaks and leave to marinate for 15 mins.
- In the meantime, make the salad dressing by whisking together the olive oil and lemon juice and zest.
- To make the salad, mix together the plum tomatoes, red onion, chickpeas and green peppers. Mix together with the dressing, season and scatter fresh mint on top.
- Heat a large frying pan or griddle and cook the tuna steaks for 2 mins on each side, depending on the thickness and how rare you like your tuna. Serve with the salad and toasted pitta bread.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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