BBQ Tuna Steaks with Pomegranate & Coriander

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This recipe pre-dates my 5 Ingredients philosophy.

BBQ Tuna Steaks with Pomegranate & Coriander

From Stonesoup

I’ve included the drizzle of pomegranate molasses here. This also works well with chicken.

Serves 8
8 tuna steaks, approx 150g each
for the marinade:
1 clove garlic, peeled & finely chopped
6T pomegranate molasses
1t ground cinnamon
2T extra virgin olive oil
to serve:

8t pomegranate molasses
8t best quality extra virgin olive oil
handful fresh coriander, leaves picked.
pretty seeds of 1 small pomegranate

1. Combine marinade ingredients and season.

2. Add fish and allow to stand for 10mins to an hour. Preheat bbq on high. Sear tuna for a few minutes each side or until cooked to your liking. I like to leave mine pink in the middle, but if you’re catering for a pregnant lady probably best to cook hers through.

3. To serve, place a steak each on warmed dinner plates and drizzle each with a teaspoonful of oil and pomegranate molasses. Scatter over seeds and coriander leaves.