Chermoula Tuna, Chickpea And Broad Bean Salad - cooking recipe

Ingredients

1/2 None small red onion, chopped coarsely
1 clove garlic, peeled
1 cup fresh cilantro, chopped roughly
1/2 cup fresh flat-leaf parsley leaves, chopped coarsely
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp olive oil
None None Chermoula Tuna, Chickpea and Broad Bean Salad
1 (7 oz) piece tuna steak
5 oz frozen broad beans
5 oz green beans, trimmed, cut into thirds
1 (15 oz) can chickpeas, rinsed and drained
1/4 cup fresh flat-leaf parsley leaves
1 None medium lemon, peeled and segmented
1 tbsp lemon juice
1 tbsp olive oil

Preparation

To make the chermoula, blend or process onion, garlic, herbs and spices with olive oil until just combined. Combine 1/4 mixture with tuna, tossing to coat. Cover and chill for 30 mins. Reserve remaining chermoula.
Meanwhile, place broad beans in a heatproof bowl and cover with boiling water. Let stand for 2 mins. Rinse under cold water until cool then drain and peel.
Boil, steam or microwave green beans until just tender. Rinse under cold water until cool then drain.
Cook tuna on a heated, oiled griddle pan for 2 mins per side, or until slightly charred on the outside but still rare in the center. Cover and let rest for 5 mins. Slice tuna, cutting across the grain.
Combine remaining ingredients in a medium bowl along with beans. Serve tuna with salad, topped with reserved chermoula.