[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 05/03/2024. See terms.
Photo of Spanish-style tuna steaks with chickpea salad by WW

Spanish-style tuna steaks with chickpea salad

Total Time
55 min
20 min
5 min
Paprika and red wine vinegar marinaded tuna on a salad of chickpea, capsicum, red onion, grape tomatoes and baby spinach.


Smoked paprika

1 tsp


1 clove(s), crushed

Red wine vinegar

2 tbs

Olive oil

1 tbs

Raw tuna

600 g, (4x150g skinless steaks)

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Red capsicum

1 medium, finely chopped

Red onion

1 medium, finely chopped

Cherry tomatoes

200 g, grape variety, halved

Baby spinach

120 g


  1. Combine vinegar, oil, paprika and garlic in a screw-top jar. Secure lid and shake marinade well to combine.
  2. Pour marinade into a shallow dish large enough to hold tuna in a single layer. Add tuna steaks and turn to coat. Cover and place in fridge for 30 minutes to 1 hour.
  3. Combine chickpeas, capsicum, onion and tomato in a large bowl. Drizzle with vinegar and oil and season. Just before serving, fold spinach leaves through chickpea mixture.
  4. Preheat a barbecue or chargrill over medium-high heat. Cook tuna steaks for 2-3 minutes each side or until lightly charred and just cooked through.Top salad with tuna steaks to serve.


TIP: Paprkia vinegar marinade also goes well with firm white fish, chicken or pork.