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
Fresh tuna loin, 1.5 inch thick
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
- 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.