About this recipe:Moroccan ras-el-hanout spice mix is a terrific flavouring for rapidly seared tuna accompanied by a sweet-sour bean salad. Serve with flatbreads and a watercress and rocket salad tossed with fresh coriander. Delicious!
4 tuna steaks, about 100g each
4 tsp ras-el-hanout spice mix
300g French beans
2 tbsp clear honey
grated zest and juice of 2 lemons
4 tomatoes, halved and sliced
400g can flageolet beans, drained and rinsed
2 tbsp olive oil
1 small onion, halved and sliced
2 large red peppers, sliced
2 large garlic cloves, sliced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:7min › Ready in:22min
Prepare the tuna: Put the tuna steaks on a plate and sprinkle the ras-el-hanout over both sides to coat them in the spice. Set aside.
Make the salad: Put the French beans in a small pan, with just enough boiling water to cover them, and bring to the boil. Boil for 2 minutes. Drain, rinse under cold water and drain again, then put into a heatproof bowl. Immediately add the honey, lemon zest and juice, then mix well. Add the tomatoes and flageolet beans to the bowl.
Cook the vegetables: Heat half the oil in a frying pan. Add the onion, peppers and garlic, and cook, stirring, over a high heat for 1 minute or until very lightly cooked. Add to the salad and mix well.
Cook the tuna: Return the frying pan to the heat and pour in the remaining oil. Add the tuna, scraping any spice mix from the plate on to the fish. Cook over a high heat for 2 minutes. Turn and cook for a further 2-3 minutes, pressing the fish lightly with a fish slice or spatula. It should be just cooked through.
Serve the salad: Divide the salad among four plates. Slice the tuna into strips and lay them on the salad. Scrape any juices and spices from the pan and pour over the tuna. Serve at once.
*For ras-el-hanout, use a mix of 4 tsp ground coriander, 1/2 tsp ground cinnamon, 1/4 tsp ground mace or freshly grated nutmeg and a good pinch of chilli powder. *Or use any of the fiery African spice mixes – try harissa paste, for example. You will need 2-4 tsp.
*Make the salad in advance and leave it to cool, then cover. Chill if leaving for more than 2 hours (it can be made 4-5 hours ahead). *Sprinkle the fish with the spice; cover and chill in the fridge if leaving for more than 30 minutes.
*You will find ras-el-hanout spice mix among the standard spice mixes or speciality ranges in the supermarket. *Frozen tuna can be used. Sprinkle it with the spice and set aside to thaw, preferably overnight in the fridge, before cooking.