Spice up dinner with these Moroccan Spiced Pan Seared Tuna Steaks. Tuna marinaded in cumin, coriander and paprika for a bit of Moroccan flare. Cooks in no time at all which makes it quick as well. A great weekend treat for all seafood lovers.
Fact, I don’t often cook with tuna. I do love it though and was reminded again with this dish, that I must make an effort to cook with it more often.
I had some tuna steaks in the freezer and was wondering what to do with them for Sunday night’s dinner. We went Moroccan! I had a look through the spice rack and the fridge, and there was enough to give this Moroccan flare. Turned out delicious and will most certainly be making it again.
We just ended up serving this with a green baby leaf salad but there are so many options to go along with this dish. Check out the Salads & Side Dishes Section for dishes like the Harissa Spiced Quinoa, Grilled Vegetable & Chickpea Salad and the Spiced Zucchini & Eggplant. All would be great side dishes to go with this dinner.
Here’s Some More Great Tuna Recipes
Well friends that just about sums up this easy Moroccan Spiced Pan Seared Tuna. I hope you like the recipe and get a chance to try it out sometime. And if you happen to be on the hunt for more Moroccan inspired dishes, the Moroccan Chicken and Rice , Roasted Moroccan Chicken and the Moroccan Spiced Pork Kebabs are both delish!
Until coming to Spain back fin 1997, I knew nothing about Moroccan style cooking but have learned to love the flavours over the years. The Moro cookbook is a great place to start for understanding the spices and such.
Moroccan Spiced Pan Seared Tuna Steaks
Ingredients
- 4 Tuna steaks 1 inch thick
- 2 Tablespoon olive oil
- Juice of half a lemon
- Salt and black pepper
- 1 Teaspoon sweet paprika
- 1 Teaspoon ground coriander
- 4 Tablespoons fresh coriander finely chopped
- 2 cloves garlic crushed
- 4 Tablespoons balsamic vinegar
Instructions
- The first thing you will have to do is make your Moroccan paste. Do this by combining in a small bowl 1 tablespoon of the olive oil, lemon juice, salt & pepper, paprika, ground coriander, fresh coriander and garlic cloves. Stir this all together until it forms a paste.
- Arrange your tuna steaks in a shallow glass dish. Make sure they can all fit in without overlapping. Next, spoon a small amount of the paste over each tuna steak. Repeat for both sides of the tuna steaks. Cover and refrigerate for at least one hour.
- Remove the tuna steaks from the fridge about 1/2 hour before you plan to cook them. When ready to cook, heat the remaining tablespoon of olive oil in a large skillet set over a high heat. Give it a minute to get really hot, and then put in our tuna steaks. If you have any paste left over, smooth it over the tuna steaks. Now, tuna really doesn't take long to cook, so don't run off anywhere and forget about it. You want your tuna to be tender, not chewy. I usually cook them for about 3 minutes then turn them over and cook for a further 3 minutes. If you want it well done, give it another minute or so per side.
- Just before the tuna steaks are finished cooking, so when you are in the last minute of cooking, splash the balsamic vinegar all over the fish. Remove it from the pan and transfer to a serving plate.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
