Moroccan-Spiced Tuna

Add to a blender or food processor 1 tbsp of olive oil, 1 tsp of chilli powder, 1 tsp of ground cumin, 1 tsp of paprika and the coriander (including the stalks). Blitz until the ingredients make a purée.

Then in a non-metallic dish, cover the tuna steaks with the purée and set aside.

Add 300g of couscous to a heatproof bowl and pour over 600ml of boiling water. Season with a pinch of salt and pepper. Cover the bowl with a plate and set it aside.

Peel and cut the onions into quarters. Chop the courgette into slices and half the tomatoes. Add a drizzle of olive oil to a pan on medium-high heat, crush in the garlic cloves and season the pan with salt and pepper. Stir and cook for 8 minutes until softened.

Meanwhile, add a drizzle of olive oil to a large griddle pan or large frying pan on medium-high heat. Add the tuna steaks and cook for 2-4 minutes, turning halfway through.

Portion the couscous between four plates, add the veg on top followed by the tuna steaks.