Spanish-style tuna steaks with chickpea salad
2
Points®
Total time: 55 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Paprika and red wine vinegar marinaded tuna on a salad of chickpea, capsicum, red onion, grape tomatoes and baby spinach.
Ingredients
Smoked paprika
1 tsp
Garlic
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
Instructions
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.
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