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

Gluten Free and Low FODMAP Recipe - Moroccan Spiced Tuna
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