Tuna tagine with lentils and beans

  • 30 mins cooking
  • 3 hrs marinating
  • Serves 4
  • Print


Tuna tagine with lentils and beans
  • 4 185 gram tuna steaks
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1/2 teaspoon dried chilli flakes
  • 1/4 cup (60 millilitres) olive oil
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 2 large carrots, cut into matchsticks
  • 2 cup (500 millilitres) chicken consommé or stock
  • 1 tablespoon honey
  • 800 gram canned brown lentils, rinsed, drained
  • 3/4 cup frozen broad beans, thawed, peeled
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley, extra


Tuna tagine with lentils and beans
  • 1
    In a large bowl, combine tuna, spices, chilli, half the oil and half the parsley. Cover, refrigerate 3 hours or overnight.
  • 2
    In tagine or large frying pan, heat remaining oil; cook carrots, stirring, until tender. Add consommé, honey, lentils and half the beans; top with tuna. Bring to the boil, reduce heat; simmer, covered, about 10 minutes or until tuna is cooked as desired. Season to taste.
  • 3
    Stir in remaining beans; stand tagine, covered, 5 minutes; serve sprinkled with extra parsley.


Ask your fishmonger to cut thick tuna steaks; thin steaks can easily overcook and dry out.

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