A morocco spice bend that is also relished in North Africa, the Ras el hanout is sold out by many vendors with each having their own version of this spicy concoction. Meaning, each mixes the spices according to their own secret recipe. Chilli peppers, coriander, cumin, nutmeg, peppercorn, cinnamon, cardamom, turmeric and cloves are commonly in this blend. Its combination with rice and meat is absolutely delectable. In this recipe it has been rubbed on tuna making it extremely healthy. All ingredients used in this recipe are low in calories. Also, healthy vegetable oil is used making it every weight watchers choice. Dole out this sumptuous recipe with salad made up of green veggies or a creamy dip. You can even serve it with flatbreads and butter rice on the side.
Complexity level: Easy
Time taken: 15 minutes
- 3 steaks of fresh tuna
- 3 teaspoons ras-el-hanout
- 2 tablespoons canola oil
- Watercress (1 bunch)
- Onion (2 small)
- Lemons (6, small sized)
- Garlic cloves (2)
- Kosher saltop
- The most important part of this recipe is marination. The spices are rich and have an intense flavor. So, before roasting the tuna over a hot grill, it should be allowed to soak in the spicy mix. Otherwise, it will not acquire the piquancy of the spice mix. Begin by dusting the tuna steaks generously with ras-el-hanout. Now place this spiced fish in a zipped plastic bag and refrigerate it. Let it marinate for about 2-3 hours.
- Prepare the veggies before you cook the fish. Chop the onion finely and hack the watercress into bite sized chunks. Spread out the chopped watercress on a plate. Now heat 1 tablespoon of canola oil in a pan. Slice up the garlic into thin slivers and throw them in the pan. Let them brown, which will take a few seconds. Next, add the finely cut onion into the pan. Sautee them until they turn translucent. This should take about 4-5 minutes. When cooked thoroughly, tip the pan over the watercress. Now sprinkle some salt on it. Squeeze some lemon juice on the onion and watercress bed, you can also grate some lemon zest on the top.
- Next, you can start to cook the tuna. Remove the tuna from the plastic bag and add a dash of kosher salt on the fish. Now heat some more canola oil in the pan. The oil should be sufficiently hot and jetting out smoky steam. Then, add the fish into the hot oil and cook it. Press with a spatula to make the first side cook. Then turn over and brown the other side. Each side should be cooked for about 1-2 minutes only. The oil should be hot enough to cook through the flesh in just about a minute. Now slice up the fish and place it on top of the watercress-onion bed.
Be careful while cooking the fish. The oil should be so hot that it sears the fish giving it a blackish brown crisp on the outside. Keep the flame on high heat.