Tuna tagine with lentils and beans
Sep 30, 2009 2:00pm- 30 mins cooking
- 3 hrs marinating
- Serves 4
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Ingredients
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
Method
Tuna tagine with lentils and beans
- 1In a large bowl, combine tuna, spices, chilli, half the oil and half the parsley. Cover, refrigerate 3 hours or overnight.
- 2In 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.
- 3Stir in remaining beans; stand tagine, covered, 5 minutes; serve sprinkled with extra parsley.
Notes
Ask your fishmonger to cut thick tuna steaks; thin steaks can easily overcook and dry out.