Chermoula roasted tuna and peppers

Spice it up with this warming, midweek supper

  • place PRE 15 minutes
  • place COOK 50 minutes
  • place SERVES 4
  • printicon

Chermoula is a North African spice paste, the perfect marinade for fish and vegetables. Traditionally you’d use coriander, but I love using fresh mint. 

The JC Loves Rukmini Iyer's series of one tin recipe books, which offer simple and quick recipes for speedy suppers - and lunches. This recipe is adapted from her latest one, The Roasting Tin Around the World (Square Peg)


  • Preheat the oven to 180°C fan/200°C.
  • Tip all the chermoula ingredients into a blender and blitz until combined. Taste and add a little more salt as needed.
  • Tip the peppers, aubergine, onion, 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.
  • 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.
  • Once the vegetables have had 40 minutes, tip in the raisins and liquid.
  • Remove the tomato vines, squash down the tomatoes, then lay the tuna over the vegetables.
  • Scatter over the almonds, then return to the oven for 10–12 minutes, until the tuna is just cooked and the almonds are crisp.
  • Scatter over the mint and serve.

For the chermoula

45g fresh mint, leaves only

1 ½ tsp ground cumin

1 ½ tsp ground paprika

4 cloves garlic, peeled

3 tbsp olive oil

A pinch of sea salt

1 preserved lemon or 
½ lemon, zest only and 1 tsp white vinegar

3 colourful pointy peppers, halved

1 medium aubergine, cut into eighths

1 red onion, cut into 1cm slices

300g cherry tomatoes, with their vines

1 x 400g tin of chickpeas, drained

4 nice thick tuna steaks

100g raisins

100ml warm water

A handful of flaked almonds

To serve

A handful of fresh mint

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