I adore Moroccan food and have never thought of trying them with tuna. I will save this recipe and make it as soon as I can get some good tuna.
Thanks,
Patricia
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Tuna with Moroccan Spices and Chermoula
This is just an outstanding appetizer. The spices do not overwhelm the flavor of the tuna, but instead complement them perfectly. We served this to four good friends, and we demolished it. The main course afterwards was also wonderful, but this is an appetizer that will outshine most entrees. Ingredients
- 2 lbs tuna steaks cut into 1 1/2 inch cubes
- 2 Tbsp extra virgin olive oil
- 1 tsp ground cumin
- 2 tsp finely grated lemon peel
- kosher salt and pepper
- For Chermoula
- 1/2 tsp ground corriander
- 1/2 tsp kosher salt
- 1 Tbsp ground cumin
- 2 tsp paprika
- pinch cayenne pepper
- 4 garlic cloves, crushed
- 1 cup chopped, fresh cilantro (or 1/2 cup cilantro, 1/2 cup flat leaf parsley)
- 1/3 cup lemon juice
- 1/3 cup extra virgin olive oil
Directions
- Place tuna in a shallow, non-metallic dish, and spinkle both sides with kosher salt and freshly ground pepper. Combine the oil, cumin, and lemon rind and pour over the tuna. Toss to coat, then cover an marinate in the refridgerator for 10-15 minutes while preparing the chermoula.
- Place the ground coriander, cumin, salt, paprika, and cayenne pepper in a small frying pan and cook over medium heat for 30 seconds. Combine with the remaining chermoula ingredients in a small bowl and set aside.
- Saute technique: Heat a large, non-stick saute pan to medium high. Place the marinated tuna into the pan and pour the remaining marinade in as well. Leave on one side for approximately 1 minute until brown. Turn and brown on the opposite side. Turn again and brown on additional sides. Cook 3-4 minutes for medium rare. (I used this technique because I didn't have skewers)
- Grill technique: Pre-heat a charcoal grill to medium high. Thread the marinated tuna onto skewers. Oil the grill and cook 1 minute on each side, 3-4 minutes total for medium rare.
- Serve tuna hot with chermoula drizzled over the top. Serve plain for an appetizer or over a bed of couscous for an entree.
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Reviews
This was probably my favorite dish out of a weekend of remarkable food. If you like seared Ahi, you will love this flavorful version.
This was super delicious....the flavors were amazing and you find yourself just wanting more and more! Very yummy!
Waited for a friend to come over to make this - wonderful, just wonderful! Have Kohinoor Indian cumin seed which I ground in a coffee bean grinder for this recipe - delightful fragrance. Watch the cooking time - the cilantro turned a bit black due to my own attention elsewhere. A delicious compiment to tuna. Thanks John
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