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Steamed tuna with Chermoula and a Moroccan orange & fennel salad


  • To make the marinade, whisk ½ cup oil with the soy, lemon juice, 3 heaped tbsp chopped coriander, the harissa, garlic, cumin, paprika, salt and pepper. Taste for seasoning.
  • Add the tuna, toss well and set aside for up to 30 mins.
  • Then place the fish on a plate that will fit into a steamer, drizzle with the marinade and steam for about 4-5 mins.
  • Put the red onion, cherry tomatoes, fennel, oranges, olives and parsley with 1 tbsp chopped coriander and the rocket in a large bowl. Add a splash of oil, the sherry vinegar, salt and pepper. Toss and taste for seasoning.
  • To serve, mound the salad on individual plates, top with the tuna and drizzle the cooking juices over.


  • olive oil
  • a splash of soy sauce
  • juice of ½ lemon
  • a bunch of fresh coriander
  • 1 heaped tspn harissa (or chilli paste)
  • 2 garlic cloves, crushed
  • ½ tspn ground cumin
  • ½ tspn paprika
  • sea salt & freshly ground pepper
  • 4 x 180 gm tuna steaks, trimmed of bloodline
  • ½ red onion, finely sliced
  • ½-1 punnet cherry tomatoes, halved
  • 1 small fennel bulb, finely sliced
  • 2 oranges, peeled & segmented
  • a small handful of pitted black olives
  • 1 heaped tbsp chopped fresh parsley
  • a handful of rocket leaves
  • a splash of sherry vinegar (or balsamic vinegar)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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