Tuna steak baked in chermoula with couscous

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  • 2 persons
  • Cooking time:35
  • difficulty

Ingredients

  • 350 g tuna fillet in approx. 3 cm thick steaks
  • For the marinade:
  • 1½ garlic clove finely chopped
  • Juice of ½ Lemon
  • 5 tbsp extra virgin olive oil
  • 1/2 tl cumin powder
  • 1/2 tsp chilli powder
  • salt and pepper
  • For the sauce:
  • 1½ garlic clove finely chopped
  • Juice of ½ Lemon
  • 4 tbsp extra virgin olive oil
  • 4 sprigs parsley only the leaves
  • 4 coriander sprigs only the leaves
  • salt and pepper
  • For the couscous:
  • 100 g perl couscou
  • 4 tbsp extra virgin olive oil
  • Juice of ½ Lemon
  • 1 paprika without seeds in small cubes
  • 1 tomato without pulp in small cubes
  • ½ onion finely chopped
  • 6 mint leaves finely chopped
  • 5 sprigs parsley only the leaves
  • salt and pepper

How to prepare

Bart Fish Tales Founder: “The best part is when the tuna is nicely seared on the outside and is still soft on the inside, almost raw but still just warm. Make sure the pan is hot. As soon as you have seared the tuna you let it gently let it warm, through in on the counter wrapped in some tinfoil”.

Preparation

  • 1 Cook the pearl couscous according to the instructions on the packaging and let it cool down.
  • 2 The marinade is made from a good mixture of all ingredients. Season to taste with salt and pepper. The tuna is kept in the marinade in the refrigerator for 10-15 minutes.
  • 3 In the meantime, mix all ingredients for the sauce and season with salt and pepper. Set aside. Mix the cooked couscous with all ingredients for the couscous and season with salt and pepper. Put this aside as well.
  • 4 Take the tuna out of the fridge. Place a pan on medium heat and fry the tuna on both sides for 2-3 minutes. As the marinade is still on the tuna, there is no need to use extra oil.
    Remove the tuna from the pan and let it rest for a while, possibly under tin foil.
  • 5 Serve the tuna with the sauce on top and the couscous beside it.

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