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Tuna and chermoula on pappardelle

A recipe from the Good Food collection.


Tuna and chermoula on pappardelle
Tuna and chermoula on pappardelle
  • 500 g (1 lb 2 oz) sweet potato, cut into 2 cm (¾ inch) cubes
  • 100 ml (3½ fl oz) olive oil
  • 60 g (2 cups) fresh coriander (cilantro) leaves, finely chopped
  • 40 g (2 cups) fresh flat-leaf (Italian) parsley, chopped
  • 3 garlic cloves, crushed
  • 3 teaspoons ground cumin
  • 60 ml (¼ cup) lemon juice
  • 4 × 180 g (6 oz) tuna steaks
  • 400 g (14 oz) pappardelle


1. Preheat the oven to 200°C (400°F/Gas 6). Toss the sweet potato in 2 tablespoons of the oil, place on a baking tray and roast for 25–30 minutes, or until tender.

2. To make the chermoula, place the coriander, parsley, garlic, cumin and ¾ teaspoon cracked black pepper in a small food processor and process until a rough paste forms. Transfer to a bowl and stir in the lemon juice and 1 tablespoon of the oil. Place the tuna in a non-metallic bowl, cover with 2 tablespoons of the chermoula and toss until it is evenly coated. Marinate in the refrigerator for 20 minutes. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain, return to the pan and mix in the remaining chermoula and oil. Keep warm.

3. Heat a lightly oiled chargrill pan over high heat. Cook the tuna for 2 minutes each side, or until done to your liking. Cut into 2 cm (¾ inch) cubes, toss through the pasta with the sweet potato and serve.

Main ingredient:

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