Tuna Tagine With Lentils And Beans

• 4 (7 oz) tuna steaks
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp dried chili flakes
• 1/4 cup olive oil
• 4 tbsp finely chopped fresh flat-leaf parsley leaves
• 2 None large carrots, peeled, cut into matchsticks
• 2 cups chicken stock
• 1 tbsp honey
• 1 (28 oz) can brown lentils, rinsed, drained
• 4 oz frozen broad beans, thawed, peeled

1. In a large bowl, combine tuna, spices, 2 tbsp olive oil and 1 1/2 tbsp parsley. Cover and chill for 3 hours or overnight.
2. In a tagine or large frying pan, heat remaining oil over medium heat. Cook carrots, stirring, until tender. Add chicken stock, honey, lentils and 1/2 the beans. Top with tuna. Bring to a boil then reduce heat and simmer, covered, for about 10 mins, or until tuna is cooked to your liking. Season to taste.
3. Stir in remaining beans. Let stand, covered, for 5 mins. Serve sprinkled with remaining parsley.

tuna, ground cumin, ground coriander, chili flakes, olive oil, parsley, carrots, chicken stock, honey, brown lentils, frozen broad beans

Taken from recipes-plus.com/api/v2.0/recipes/33255 (may not work)