Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Spanish-style tuna steaks with chickpea salad by WW

Spanish-style tuna steaks with chickpea salad

2
Points®
Total Time
55 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy
Paprika and red wine vinegar marinaded tuna on a salad of chickpea, capsicum, red onion, grape tomatoes and baby spinach.

Ingredients

Smoked paprika

1 tsp

Garlic

1 clove(s), crushed

Red wine vinegar

2 tbs

Olive oil

1 tbs

Raw tuna

600 g, (4x150g skinless steaks)

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Red capsicum

1 medium, finely chopped

Red onion

1 medium, finely chopped

Cherry tomatoes

200 g, grape variety, halved

Baby spinach

120 g

Instructions

  1. Combine vinegar, oil, paprika and garlic in a screw-top jar. Secure lid and shake marinade well to combine.
  2. Pour marinade into a shallow dish large enough to hold tuna in a single layer. Add tuna steaks and turn to coat. Cover and place in fridge for 30 minutes to 1 hour.
  3. Combine chickpeas, capsicum, onion and tomato in a large bowl. Drizzle with vinegar and oil and season. Just before serving, fold spinach leaves through chickpea mixture.
  4. Preheat a barbecue or chargrill over medium-high heat. Cook tuna steaks for 2-3 minutes each side or until lightly charred and just cooked through.Top salad with tuna steaks to serve.

Notes

TIP: Paprkia vinegar marinade also goes well with firm white fish, chicken or pork.

You might like

You might like