Chermoula roasted tuna, peppers, chickpeas and raisins recipe

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Step 1

SERVES

Step 2

Preheat the oven to 200C/180C fan/Gas 6.

Step 3

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

Step 4

Tip the peppers, onion, aubergine, 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 three-quarters of the chermoula, making sure to coat the vegetables evenly, then transfer to the oven and roast for 40 minutes.

Step 5

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.

Step 6

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

Step 7

Remove the tomato vines, squash down the tomatoes, then lay the tuna steaks over the vegetables. Scatter over the almonds, then return the tray to the oven for 10-12 minutes, until the tuna is just cooked and the almonds are crisp. Scatter over the mint and serve.