Just cook the sauce until the flavours meld and it thickens a little, then add the fish and watch it carefully. Tuna is very easily dried out so only cook it a minute or two on each side or you’ll end up with something very unappetising.
The cumin and caraway really added the North African flavour to this dish and the herbs finished it off nicely. I must admit I added a touch of harissa to the sauce as well, just to make sure it really was spicy.
This is another recipe I’ve cooked from The Jewish Kitchen by Clarissa Hyman. It’s a great book because it covers the diaspora and therefore has food from all over the world.
I don’t imagine this is specifically a Jewish recipe though, as many Libyans would make something similar.
This dish is pareve, so it’s a great, neutral recipe to have in one’s repertoire.
Recipe from The Jewish Kitchen by Clarissa Hyman. Serves 4.
3 tablespoons olive oil
3/8 cup + 1 tablespoon water
Juice of 1 lemon
4-5 tablespoons tomato paste
4 garlic cloves, crushed
1 teaspoon ground cumin
½ teaspoon ground caraway seeds
1-2 teaspoons red chilli (seeded/chopped) or hot & sweet paprika
4 tuna steaks
Fresh coriander and parsley, chopped finely
1. Mix oil, water, lemon juice, paste, garlic, salt, spices.
2. Pour into wide shallow pan and simmer 10 minutes.
3. Add fish and coat with sauce. Cover and cook on low for 15 minutes.
4. Top with fresh herbs and serve with lemon wedges.
This dish tasted pretty damn good and I imagine it could work just as easily with lamb or beef (these wouldn't be pareve) or even eggs as a vegetarian option.
The herbs I used, alongside mint, are very common in North African and Middle Eastern cooking. I have covered the properties of coriander before (and I plan to do parsley in the future), so instead I might just leave this short and sweet.
But if you want to read about some inventive food, check out my review of Interlude, a restaurant that was both unique and amazing!
Our WHB host this week is the lovely founder herself, Kalyn. Be sure to visit Kalyn's Kitchen for the recap.
Tags: morsels and musings food blog food and drink australia recipes weekend herb blogging whb main spicy sauce spicy libyan fish hraimeh caraway chilli cumin tomatoes seafood fish tuna libyan recipes libyan food libyan cuisine libyan libya north african recipes north african food north african cuisine north africa