Chef Hassan M’Souli from Out of Africa explains the key to cooking with tuna is to keep the cooking time short, don’t overcook the tender flesh of the fish. This inventive take uses a powerful mix of Moroccan spices, freshly ground as a "crumb" to coat the tuna. The fish is quickly pan fried and finished off in the oven for a few minutes of cooking to retain the sweet and subtle flavour of the tuna combined with the fragrant spices.
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- ¼ tsp cardamom seeds
- ¼ tsp whole cloves
- 500 g sashimi tuna in 2 pieces
- salt and freshly ground black pepper
- 1 tbsp olive oil, plus extra for spinach
- 60 g baby spinach leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 180°C (350°F/Gas 4).
Combine the coriander, fennel, cumin, cardamom and cloves in a dry frying pan, stir over medium heat for 3 minutes, or until fragrant. Transfer to a plate and allow to cool before grinding finely with a mortar and pestle.
Season the tuna with salt and pepper, and coat all over with the spice mix.
Add olive oil to a hot frying pan and cook the tuna on all sides, turning often for 4-5 minutes total (It should be rare on the inside).
Slice and serve on a bed of spinach drizzled with olive oil.
Photography by Alan Benson. Styling by Michelle Noerianto.