Moroccan spiced tuna, by pierre franey


Ingredients

1 tsp paprika
1/2 tsp ground cumin
1 tsp turmeric
1/4 tsp ground anise seed
1/2 tsp ground ginger
1/8 tsp ground cinnamon
1/4 tsp red hot pepper flakes

Salt and ground white pepper to taste
4 tuna steaks, about 1 1/2″thick
1 tbsp fresh lemon juice
2 tbsp olive oil
2 tbsp melted butter
4 tbsp coarsely chopped cilantro

How to prepare

In a small mixing bowl, combine paprika, cumin, turmeric, anise, ginger, cinnamon, red pepper flakes, salt and pepper and blend well. Place the tuna steaks on a large platter and sprinkle and rub each side with the spice mixture. Sprinkle evenly with the lemon juice and oil. Cover with plastic wrap. Let stand until ready to cook. If broiling, arrange the steaks on a rack and place under a very hot broiler about 4″ from the heat element. Broil 4 minutes with the door partly open. Turn, continue cooking or broiling leaving the door open for about 3 to 4 minutes for pink inside. For rare, cook less. The steaks should be well browned. For pan frying, heat a heavy cast-iron skillet, large enough to hold the steaks in one layer. Do not add fat. When the skillet is quite hot, add the tuna steaks, cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes more on the second side for rare. If desired, cook longer. Place the steaks on warm plates, brush them with the melted butter, sprinkle with cilantro. Serve with couscous. Yield: makes 4 servings.

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