Spanish-style tuna steaks with chickpea salad
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This healthy dish is absolutely delicious. The secret ingredient that brings it to life? The spicy, smoky marinade...
Ingredients
Red wine vinegar
15 ml
Olive Oil
2 tablespoon(s)
Paprika
1 teaspoon(s), level
Garlic
1 clove(s), crushed
Tuna, raw
4 steak(s), medium
Chickpeas, cooked
1 can(s), large, drained
Red onion
1 small
Red pepper
1 medium
Cherry Tomatoes
200 g
White Wine Vinegar
1 tablespoon(s)
Olive Oil
2 teaspoon(s)
Spinach
60 g
Instructions
1
To make the marinade, put the olive oil, paprika, crushed garlic and red wine vinegar in a screw-top jar and shake well to combine.
2
Pour the marinade into a shallow dish, large enough to hold the tuna steaks in a single layer. Add the tuna and turn to coat. Cover in cling film and chill for 30 minutes to 1 hour.
3
Meanwhile, combine the chickpeas, pepper, onion and tomatos in a large bowl. Drizzle with the vinegar and oil and season. Just before serving, toss the spinach leaves through chickpea mixture.
4
Heat a griddle over a medium-high heat. Cook the tuna steaks for 2-3 minutes each side or until lightly charred and just cooked through.
5
Serve the chickpea salad topped with the tuna steaks.
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