Cook: 50 minutes

Serves: 4

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)

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Ingredients

Name: Chermoula roasted tuna and peppers
Prep time: 15 min
Cook time: 50 min
Yield: 4
Ingredients: 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

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