Serious Eats: Recipes

French in a Flash: Moroccan Spiced Seared Rare Tuna

[Photograph: Kerry Saretsky]

Ras-el-hanout is a traditional Moroccan spice blend, one my great grandfather used to sell in Casablanca long before I was born. It translates to "head of the shop," and every shop and household and grandmother has its own version which, in true Moroccan fashion, they all swear is the absolute best, most superior, unsurpassed in heaven or on earth.

Its value stems from the use of sweet spices in a savory application. Traditionally it's used to season couscous but I really love it on seafood, adding it to calamari batter and sprinkling it on fish skin before searing. There's an inherent sweetness and savoriness to seafood as well, and the match, well, unsurpassed in heaven or on earth.

This simple but special rare seared tuna is coated in ras-el-hanout and marinates for hours so the spices can really penetrate the outer flesh of the fish. Then it gets a quick sear, is sliced up and served with spicy harissa instead of wasabi, and lemon wedges instead of soy sauce. It's like my French Moroccan interpretation of tuna tataki.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Printed from http://www.seriouseats.com/recipes/2011/10/moroccan-spiced-seared-rare-tuna-recipe.html

© Serious Eats