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About this recipe: Moroccan ras-el-hanout spice mix is a terrific flavouring for rapidly seared tuna accompanied by a sweet-sour bean salad. Serve with flatbreads and a watercress and rocket salad tossed with fresh coriander. Delicious!
*For ras-el-hanout, use a mix of 4 tsp ground coriander, 1/2 tsp ground cinnamon, 1/4 tsp ground mace or freshly grated nutmeg and a good pinch of chilli powder. *Or use any of the fiery African spice mixes – try harissa paste, for example. You will need 2-4 tsp.
*Make the salad in advance and leave it to cool, then cover. Chill if leaving for more than 2 hours (it can be made 4-5 hours ahead). *Sprinkle the fish with the spice; cover and chill in the fridge if leaving for more than 30 minutes.
*You will find ras-el-hanout spice mix among the standard spice mixes or speciality ranges in the supermarket. *Frozen tuna can be used. Sprinkle it with the spice and set aside to thaw, preferably overnight in the fridge, before cooking.