Name: Chermoula tuna, chickpea and broad bean salad
Prep time: 25 min
Cook time: 7 min
Total time: 32 min
Yield: 2
Ingredients: Chermoula; 1/2 small red onion (50g), chopped coarsely; 1 clove garlic, peeled; 1 cup firmly packed fresh coriander (cilantro), chopped roughly; 1 cup firmly packed fresh flat-leaf parsley, chopped coarsely; 1 teaspoon each ground cumin and smoked paprika; 1 tablespoon olive oil; 200 gram piece tuna steak; 1 cup (150g) frozen broad (fava) beans; 150 gram green beans, trimmed, cut into thirds; 420 gram canned no-added salt chickpeas (garbanzo beans), rinsed, drained; 1/2 cup firmly packed fresh flat-leaf parsley leaves; 1 medium lemon (140g), peeled, segmented; 1 tablespoon lemon juice; 1 tablespoon olive oil

Chermoula tuna, chickpea and broad bean salad

This flavour-packed salad is full of the goodness of legumes and tuna, with great protein to fuel you for the day. Topped with a zesty chermoula dressing, it is wonderfully fresh and healthy.

Serves 2

Prep

25M

Cook

Marinate

30M

Total

32M

Ingredients

Chermoula

1/2 small red onion (50g), chopped coarsely

1 clove garlic, peeled

1 cup firmly packed fresh coriander (cilantro), chopped roughly

1 cup firmly packed fresh flat-leaf parsley, chopped coarsely

1 teaspoon each ground cumin and smoked paprika

1 tablespoon olive oil

200 gram piece tuna steak

1 cup (150g) frozen broad (fava) beans

150 gram green beans, trimmed, cut into thirds

420 gram canned no-added salt chickpeas (garbanzo beans), rinsed, drained

1/2 cup firmly packed fresh flat-leaf parsley leaves

1 medium lemon (140g), peeled, segmented

1 tablespoon lemon juice

1 tablespoon olive oil

Method

1.Make chermoula: Blend or process ingredients until just combined. Reserve three-quarters of the chermoula.

2.Place tuna in a shallow dish with remaining chermoula; toss to coat. Cover, refrigerate for 30 minutes.

3.Meanwhile, place broad beans in a heatproof bowl, cover with boiling water; stand for 2 minutes. Rinse under cold water; drain. Peel beans.

4.Boil, steam or microwave green beans until just tender; drain, rinse under cold water, drain.

5.Cook tuna on a heated oiled grill plate (or grill or barbecue) for 2 minutes each side or until slightly charred on the outside but still rare in the centre; cover, stand for 5 minutes. Cut tuna, across the grain, into slices.

6.Combine broad beans, green beans, chickpeas, parsley and lemon segments in a medium bowl with combined juice and oil. Serve tuna with salad and top with reserved chermoula.

Swap the tuna for salmon in this recipe. Purchase sashimi grade tuna for this recipe. If the chermoula ingredients aren’t blending well, add 1 tablespoon water to the mixture.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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