Tuna Tagine With Lentils And Beans - cooking recipe

Ingredients

4 (7 oz) tuna steaks
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp dried chili flakes
1/4 cup olive oil
4 tbsp finely chopped fresh flat-leaf parsley leaves
2 None large carrots, peeled, cut into matchsticks
2 cups chicken stock
1 tbsp honey
1 (28 oz) can brown lentils, rinsed, drained
4 oz frozen broad beans, thawed, peeled

Preparation

In a large bowl, combine tuna, spices, 2 tbsp olive oil and 1 1/2 tbsp parsley. Cover and chill for 3 hours or overnight.
In a tagine or large frying pan, heat remaining oil over medium heat. Cook carrots, stirring, until tender. Add chicken stock, honey, lentils and 1/2 the beans. Top with tuna. Bring to a boil then reduce heat and simmer, covered, for about 10 mins, or until tuna is cooked to your liking. Season to taste.
Stir in remaining beans. Let stand, covered, for 5 mins. Serve sprinkled with remaining parsley.