6 x 180g tuna loin steaks
2tsp smoked paprika
2tsp ground cinnamon
2tbsp chopped fennel fronds (optional)
For the chermoula
1 bunch coriander
1 large red chilli, chopped
1 garlic clove, chopped
juice ½ lemon
4tbsp extra virgin olive oil, plus extra for drizzling
lemon wedges, to serve
Brush the tuna steaks with a little oil. Combine the paprika, cinnamon and fennel fronds, if using, with salt and pepper and press all over the tuna. Set aside.
To make the chermoula, mix the coriander, chilli, garlic, saffron, lemon juice, olive oil and a pinch of salt and pepper in a mini food processor and blitz until smooth.
Sear the tuna on a hot barbecue or griddle pan for 1 minute each side and then rest for 2-3 minutes. Slice thickly and serve with the chermoula and lemon wedges.
RECIPES, FOOD AND PROP STYLING: LOUISE PICKFORD.
PHOTOGRAPHY: IAN WALLACE