4 tbsp harissa
2 tbsp lemon juice
4 tuna steaks, washed and patted dry
2 tsp coconut oil or medium or mild (not extra virgin) olive oil
- Mix the harissa with the lemon juice and spread over the tuna to coat thoroughly on all Put the fish in the fridge to marinate for, ideally, 2 hours, but if you only 10 minutes that will still make a difference and don’t worry if you have no time at all.
- Heat the oil in a large frying pan and add the tuna Cook on a fairly high heat for 2–3 minutes, at which point, if you look at the side of the steaks, you will see the flesh at the base turning grey as it cooks. Then turn and repeat on the other side.
Gluten-free, wheat-free, dairy-free, yeast-free
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.