20g pack cilantro (leaves and stalks)
3 tsp garlic oil
½ tsp each paprika, ground cumin and chili powder
1 tbsp lemon juice
150ml extra-virgin olive oil
4 x 8oz/200g fresh tuna steaks, each about 2½ cm/1in thick
Put the cilantro, garlic oil, 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.
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).
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.
Recipe adapted from: Good Food