Chermoula roasted tuna and peppers

I love Rukmini Iyer’s series of ‘Roasting Tin’ books, which are full of easy-to-make, one-tin, tasty supper dishes

VRukmini says:

Serves: 4 Prep: 15 minutes Cook: 50 minutes

INGREDIENTS For the chermoula

45g fresh mint, leaves only 1 ½ tsp ground cumin

1 ½ tsp ground paprika 4 cloves garlic, peeled

3 tbsp olive oil

A pinch of sea salt

1 preserved lemon or ½ lemon, zest only and 1 tsp white vinegar

3 colourful pointy peppers, halved

1 medium aubergine, cut into eighths

1 red onion, cut into 1cm slices 300g cherry tomatoes, with their vines

1 x 400g tin of chickpeas, drained

4 nice thick tuna steaks 100g raisins

100ml warm water A handful of flaked almonds

To serve

A handful of fresh mint

METHOD

Preheat the oven to 180°C fan/200°C.

Tip all the chermoula ingredients into a blender and blitz until combined. Taste and add a little more salt as needed.

Tip the peppers, aubergine, onion, cherry tomatoes with their vines and the chickpeas into a roasting tin large enough to more or less hold the vegetables in one layer.

Mix through threequarters of the chermoula, making sure to coat the vegetables evenly, then transfer to the oven and roast for 40 minutes.

Meanwhile, spread the remaining chermoula all over the tuna steaks, then return them to the fridge to marinate. Don’t wash the blender – tip in the raisins and water, stir and set aside.

Once the vegetables have had 40 minutes, tip in the raisins and liquid.

Remove the tomato vines, squash down the tomatoes, then lay the tuna over the vegetables.

Scatter over the almonds, then return to the oven for 10–12 minutes, until the tuna is just cooked and the almonds are crisp.

Scatter over the mint and serve.

Adapted from Rukmini Iyer’s The Roasting Tin Around the World (Square Peg)