July 06, 2021

Seared Tuna with Chermoula

Chermoula is a punchy herb dressing from North Africa which is traditionally served with fish. It works as a sauce or a marinade for many things like fish, chicken or steak.

Serves 2 -3

Ingredients

Fresh tuna loin, 1.5 inch thick

Olive oil

Sea salt

For the chermoula:

1 bunch parsley

1 bunch coriander

½ tsp cumin seeds

1 tsp coriander seeds

2 tsp fresh ginger, finely chopped

120ml extra virgin olive oil

Zest & juice of 1 lemon

¼ tsp chilli flakes

1 ½ tsp smoked paprika

½ tsp Sea salt

Method

Toast the cumin seeds & coriander seeds over a medium heat for a couple of minutes until fragrant.
Transfer to a blender with the rest of the ingredients for the chermoula and blend into a course sauce.
Season the tuna with sea salt and rub all over with olive oil. Heat a frying pan over a high heat until smoking, sear the tuna for 30 seconds on each side for very rare (if you prefer the tuna more cooked, increase the time to 1 minute per side).
Thinly slice the tuna using a sharp knife, arrange on a serving plate and drizzle over the chermoula.