Tuna Steaks with Preserved Lemon Couscous

Serves 2

Tuna steak2 * 200 g

Cous cous100 g

Saffron1 pinch

Preserved lemon0.5 finely chopped

Vegetable stock150 ml

Cucumber0.25 chopped

Coriander2 tbs chopped

Mint2 tbs chopped

Chickpeas1 can (400 g)

Lemon1

Sumac0.5 ts

Olive oil1 tbs

Black pepper freshly ground

Salt

All types of fish are quick to cook, but tuna wins the speed prize because it’s served rare in the middle and is literally in and out of the pan in four minutes. These steaks are seasoned with sumac, which has a lemony tang. It offsets the meaty tuna brilliantly and complements the Moroccan flavours in the couscous.

Put the couscous into a heatproof bowl. Using a pestle and mortar, grind the saffron to a powder, then place in a small saucepan with the preserved lemon and vegetable stock. Bring to the boil and pour over the couscous. Stir well, cover the bowl with cling film and leave to sit for 5–10 minutes.
Meanwhile, finely dice the cucumber and roughly chop the herbs.
Uncover the couscous and fluff it up with a fork. Add the cucumber, herbs, chickpeas, extra virgin olive oil and a little lemon juice. Mix well and season with salt and pepper. Set aside.
Place a large, non-stick frying pan over a medium–high heat. Drizzle the tuna steaks with the olive oil and season both sides with salt and pepper. When the pan is smoking hot, add the tuna and cook for 2 minutes on each side.
Spoon the couscous onto plates and place the tuna on top. Sprinkle each plate with the sumac and serve with lemon wedges and a green salad.

If you have more time… make the Moroccan Carrot Salad on page 205 to go with this. It will turn a simple lunch into a feast.