Seared Harissa Tuna Steak

Tuna is often a great favourite with people who love meat, but who are trying to reduce their intake, or those who aren’t usually fans of fish, as it doesn’t taste particularly ‘fishy’. In this recipe, that meaty flavour and firm texture take the strong spices of the hot North African harissa paste well.

When you buy the tuna, choose bright, red-coloured, rather than dull, grey, steaks to ensure maximum freshness. Fresh tuna, which contains beneficial omega 3 essential fatThere are many different types of fats; polyunsaturated, monounsaturated, hydrogenated, saturated and trans fat. The body requires good fats (polyunsaturated and monounsaturated) in order to… (although in smaller amounts than salmon), can be eaten raw, so serve it as rare or as well done as you like. Some people like to see a ‘sandwich’ effect, with the outside seared and the middle still bright red. Unfortunately, however, carnivorous fish such as tuna, marlin and swordfish shouldn’t be eaten more than once a month due to their heavy metal contamination from the polluted oceans. Serve with a mixed salad and Roast New Potatoes.

Serves 4