Name: Tuna tagine with lentils and beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

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.
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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