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Seared tuna steak with chermoula Recipe

Seared tuna steaks served with chermoula - a delicious blend of coriander, parsley, spices, lemon juice and olive oil.

  • Preparation
  • Cooking time
  • Rest time
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(12 votes) 4.5/5
Pour people
  • Red tuna steak(s) : 6 whole
  • Olive oil : 30 ml
  • For the marinade
  • Fresh coriander : 0.5 bunch
  • Flat leaf parsley : 0.5 bunch
  • Cumin seed(s) : 20 g
  • Cayenne pepper : 3 pinch(es)
  • Paprika : 3 g
  • Garlic clove(s) : 4 bulb
  • Lemon(s) : 1 whole
  • Olive oil : 30 ml
  • Fine salt : 3 pinch(es)
  • ETAPE 1

    For the chermoula: toast and crush the cumin seeds. Juice the lemon. Place all of the chermoula ingredients in a food processor and pulse to give a rough paste.
    Spread the chermoula on both sides of each tuna steak.

  • ETAPE 2

    Heat a frying pan and add olive oil. Add the tuna steaks to the pan and cook for 2-3 minutes on each side depending on thickness.

Chef's tip

«Do not overcook your tuna, it should be pink in the middle. Always buy line or pole caught tuna.»

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