Tuna Steaks Moroccan Style
Updated March 1, 2023
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 teaspoon paprika
½ teaspoon ground cumin
1 teaspoon turmeric
¼ teaspoon ground anise seed
½ teaspoon ground ginger
⅛ teaspoon ground cinnamon
¼ teaspoon red hot pepper flakes
Salt and freshly ground white pepper to taste
4 tuna steaks, about 1 ½ pounds total weight, about 1 ½ inches thick
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons melted butter
4 tablespoons coarsely chopped coriander
Nutritional analysis per serving (4 servings)
6 grams carbs; 82 milligrams cholesterol; 324 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 3 grams fiber; 458 milligrams sodium; 43 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small mixing bowl, combine paprika, cumin, turmeric, anise, ginger, cinnamon, red pepper flakes, salt and and pepper, and blend well.
- Step 2
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.
- Step 3
If broiling, arrange the steaks on a rack and place under a very hot broiler about 4 inches from the heat. 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.
- Step 4
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.
- Step 5
Place the steaks on warm plates, brush them with the melted butter, sprinkle with coriander. Serve with couscous.
Private Notes
Comments
In England, they call cilantro coriander. I'm pretty sure they mean what here in the US we call cilantro.
This was very good and a nice change from tuna with soy flavors. The spices were balanced and didn't overwhelm the tuna.
Nice and simple. 3 minutes on each side was a tad bit too much. Better 3 min on one side and 2 on the other. Serve with zucchini.
I've made this in a cast iron skillet and under the broiler. Both ways turn out fantastic and it's a delightful spicy meal.
I wanted to make a tuna steak salad and this turned out to be a perfect one! Did not have anise, but that did not ruin the recipe. Used lime instead of lemon. Without any salt, it was flavorful and fresh cilantro on top was a nice cleansing condiment over butter. Overall very satisfied. With this fish, needed minimal dressing for salad too. Worked well with baby kale mix.
Excellent. I Cookes the tuna for 2 minutes on one side then one on the other for rare. Did not have fresh cilantro and skipped the butter, but still an excellent, flavorful recipe.