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TUNA STEAKS MOROCCAN STYLE
60-Minute Gourmet by Pierre Franey

1 tsp. paprika
1/2 tsp. ground cumin
1 tsp. tumeric
1/4 tsp. ground anise seed
1/2 tsp. ground ginger
1/8 tsp. ground cinnamon
1/4 tsp. red hot pepper flakes
salt and freshly ground white pepper to taste
4 tuna steaks, about 1.5 lb. total, about 1.5 inches thick
1 TB fresh lemon juice
2 TB olive oil
2 melted butter
4 TB coarsely ground fresh coriander

In a small mixing bowl combine paprika, cumin, tumeric, anise, ginger, cinnamon, red pepper, salt and pepper. Blend well. Place the tuna steaks on a large platter and sprinkle and rub each side with the spice mixture. Sprinkle evenly with the lemon juice and oil. Cover with plastic wrap and let stand until ready to cook.

If broiling, arrange the steaks on a rack and place under a very hot broiler about 4 inches from the heat. Broil 4 minutes with the door partially open. Turn and continue cooking for 3-4 minutes for pink inside. For rare, cook less. The steaks should be well browned.

For pan frying, heat a heavy cast-iron skillet, large enough to hold the steaks in one layer. Do not add fat. When the skillet is quite hot, add the tuna steaks, cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes more for rare.

Place the steaks on warm plates, brush them with the melted butter and sprinkle with coriander. Serve with the couscous.

 

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Last updated: 11-Apr-1999 12:53 PM