Tuna tagine with lentils and beans | Women's Weekly Food

Ingredients

• 4 185 gram tuna steaks
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1/2 teaspoon dried chilli flakes
• 1/4 cup (60 millilitres) olive oil
• 1/3 cup finely chopped fresh flat-leaf parsley
• 2 large carrots, cut into matchsticks
• 2 cup (500 millilitres) chicken consommé or stock
• 1 tablespoon honey
• 800 gram canned brown lentils, rinsed, drained
• 3/4 cup frozen broad beans, thawed, peeled
• 1 tablespoon coarsely chopped fresh flat-leaf parsley, extra