Moroccan Seared Tuna with Peeled Greens and Olives

James Martin partners Moroccan spiced tuna with a Nicoise style salad for a great main course or buffet dish
By James Martin
Moroccan Seared Tuna with Peeled Greens and Olives
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes plus 2 hr marinating
  • Effort: medium



  • 4 tuna steaks, each 85g

For the marinade

  • 3 tbsp apricot jam
  • 1 lemon juice
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp mustard powder
  • 0.5 tsp paprika
  • 1 tbsp balsamic vinegar

For the Ni├žoise

  • 6 new potatoes, cooked
  • 10 black olives
  • 2 handfuls rocket
  • 1 handfuls French beans, lightly cooked
  • 1 red peppers, roasted, skinned and cut into cubes
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar

For the dressing

  • 5 red peppers
  • 125 ml cold water
  • 1 pinches freshly ground salt and black pepper


1. Put the tuna into a non-reactive bowl. Mix all the marinade together; pour on top of the tuna and leave to marinade for two hours.

2. For the salad, simply dice the potatoes and add the tomatoes, rocket leaves and French beans. Season with salt and pepper and dress with olive oil and balsamic vinegar.

3. Remove the green stalks from the red peppers and cut them in half. Place in a blender with the two cups of water and blend to a fine puree. Pass the mixture through a clean piece of muslin or tea towel into a saucepan and cook over a gentle heat until reduced and a thick syrup is produced in the base of the pan. Leave to cool.
4. Heat the olive oil in a frying pan and fry the marinated tuna for one or two minutes on each side, leaving it nice and pink in the middle. Leave to rest for a minute or so.

5. Divide the salad between four plates and top with the tuna. Drizzle with the red pepper dressing and serve immediately.

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