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moroccan spiced pan seared tuna steaks on a plate with a salad
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Moroccan Spiced Pan Seared Tuna Steaks

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.
Prep Time15 minutes
Cook Time8 minutes
Marinade Time1 hour
Total Time1 hour 23 minutes
Course: Main Course
Cuisine: Moroccan
Keyword: dinner, Moroccan, Tuna
Servings: 4 servings
Calories: 326kcal
Author: Julia Pinney

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.

Nutrition Facts
Moroccan Spiced Pan Seared Tuna Steaks
Amount Per Serving (1 serving)
Calories 326 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 65mg22%
Sodium 71mg3%
Potassium 472mg13%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 40g80%
Vitamin A 3984IU80%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.