This is one of the most simplest and delicious dishes I have made in a long time.
It's got all the elements I crave: raw fish, fresh herbs, acidic citrus and spices.
You could serve it with rice, a fresh salad, spiced cous cous or even a few slices of avocado.
Hmmmm. I want some more right now!
Omani Spiced Tuna
Anna’s adaptation of a recipe from Julie le Clerc’s Taking Tea in the Medina. Serves 4.
4 x 150g portions of tuna (preferably the thick, tail end)
½ teaspoon chilli flakes
½ teaspoon ground coriander seeds
1 teaspoon ground paprika
Juice of 2 limes
3 tablespoons olive oil
2 tablespoons chopped fresh coriander
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
Salt & pepper
1. Combine the spices, lime juice and olive oil. Whisk to combine
2. Coat tuna then marinate in a deep, flat, ceramic dish for 2 hours in the fridge.
3. Bring to room temperature and season with salt and pepper.
4. Sear tuna 2 minutes on each side so edges are pale but centre is still rare.
5. Roll in fresh coriander and serve with lime wedges.
It's a brilliant dish but it uses herbs I've covered off many times before, so no long explanation of origins, uses and etymologies I'm afraid.
This week herb blogging is being hosted by Susan from The Well Seasoned Cook, so why not head over to her blog and read over the recap instead.
Tags: morsels and musings food blog food and drink australia recipes weekend herb blogging whb main course entrée starter fish recipes seafood recipes tuna recipes middle eastern recipes middle eastern food middle eastern cuisine omani recipes omani food omani cuisine