Tuesday, 21 August 2012

Moroccan Tuna with Fennel and Orange Salad

Serves 2
Syn Free on Extra Easy

2 fresh tuna steaks

For the marinade:
½ tsp ground cumin
½ tsp paprika
½ tsp turmeric
¼ tsp ground ginger
½ tsp ground cinnamon
¼ tsp chilli flakes
salt and pepper
juice of half a lemon

For the salad:
1 fennel bulb, thinly sliced
1 large orange, peeled and cut into segments
1 tbs white balsamic vinegar
handful fresh coriander, chopped
salt and pepper

Mix together all the ingredients for the marinade and smear over each side of the tuna steaks. Leave in the fridge for at least two hours.

Meanwhile, mix together the salad ingredients and leave for at least 20 minutes for the flavours to develop before serving the salad topped with the tuna steaks. 


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