Serves 4
5 min
French in a Flash: Moroccan Spiced Seared Rare Tuna
Recipe GLPR3255d49676122f
Quick-seared tuna steaks with warm Moroccan spices. Ras el hanout creates a fragrant crust while the interior stays tender and rare. Serve with bright harissa and fresh lemon for a restaurant-quality dish in minutes.
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Ingredients
4 ounces fresh tuna steaks (four 4-ounce pieces)
2 teaspoons Ras el hanout
Kosher salt
2 tablespoons Canola oil
Harissa, for serving
Lemon wedges, for serving
Directions
Pat the tuna steaks dry with paper towels. This ensures a better sear and crust formation.
In a small bowl, combine the ras el hanout with a pinch of kosher salt. Mix well to distribute the spices evenly.
Coat all sides of each tuna steak generously with the spice mixture, pressing lightly so it adheres to the fish.
Heat the canola oil in a large skillet over high heat until shimmering, about 1 minute. The oil should be very hot for a quick sear.
Carefully place the tuna steaks in the hot oil. Sear for 1 minute on the first side without moving them, allowing a flavorful crust to form.
Flip each steak and sear for 1 minute on the second side. The internal temperature should reach 145°F (verified with a meat thermometer) for food safety; the interior will remain rare.
Transfer the seared tuna to a serving platter. Let rest for 1 minute before serving.
Serve each tuna steak with harissa on the side and fresh lemon wedges for squeezing over the top.
