Tuna with Herb and Spice Marinade (Thon Bi' Chermoula)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4-6x115g/4 oz tuna steaks 1/4 preserved lemon, cut into julienne strips, or fresh lemon slices, to garnish CHERMOULA: 1/4 preserved lemon
2 cloves garlic 3 tablespoons chopped fresh coriander leaves 3 tablespoons chopped flat-leaf parsley
1/8 teaspoon powdered saffron (optional) 1/2 teaspoon paprika 1/8-1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin 1/2 teaspoon salt 2 tablespoons lemon juice
4 tablespoons olive oil



1 Remove and discard the skin from the tuna if present. Rinse the tuna, pat dry and place in a glas or china dish.
2 FOR THE CHERMOULA: Discard the pulp from the preserved lemon, rinse the peel and pat dry. Process the peel with the remaining ingredients in a food processor until the mixture is coarsely pureed.
3 Pour most of the chermoula marinade over the tuna, reserving about 6 teaspoons for serving. Turn the tuna in the marinade to coat, cover and refrigerate for at least 2 hours, or preferably overnight.
4 Drain the tuna, leaving a tin coating of chermoula, and reserve the remaining marinade. Cook under a hot grill, or on a barbecue, for about 6-9 minutes, until just doen, turning carefully and brushing with marinade during cooking.
5 Serve hot with a teaspoon of the reserved chermoula on each portion. Garnish with julienne strips of preserved lemon peel, or with fresh lemon slices.

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