A really nice way to prepare fresh Tuna and I love the colour combination. Make sure all the ingredients are fresh.
1- Sprinkling the fresh tuna filet with black pepper and let it stand for about 15 minutes while you prepare the topping.
2- For the topping, mix in a bowl: mango (I like to use the non fibrous kind), cucumber, avocado, red onions (sliced), grated fresh ginger root, fresh mint (and/or cilantro), lemon juice and olive oil. Mix well and set aside.
3- In a pan, place a little bit of olive oil and cook the tuna turning it over just once. I like to take it out of the pan mid-way and cut it in slices than return the slices to the pan. Make sure the inside remains almost raw so that the fish stays juicy and tender.
To serve: simply top the fish with the mango and avocado mix and place a little more on the side. I served it with plain Jasmine rice. Enjoy!
A lovely fish recipe inspired by a Palestinian recipe from this marvellous book “The Palestinian Table” a gift I received for Christmas. There are no salmon in the Mediterranean and the recipe is usually made with white fish, but I found it worked perfectly with fresh salmon. I served it with plain pasta (farfalle) and a side of sliced avocado. You can also serve it with white rice and a salad of choice.
For two filets of fresh salmon:
1- In a baking dish place the dry spices: one teaspoon each of black paper crushed, cumin and cilantro seeds crushed; the seeds of seven cardamon pods and half a stick of cinnamon.
2- Add some fresh ginger root crushed and garlic.
3- Add two tomatoes cut in cubes and one lime sliced with each slice cut in half. Remember to take away the seeds.
4- Add just a bit of olive oil and mix.
5- Place the salmon filets in the dish and cover with the mixture.
6- Cover with aluminium foil (make a few holes to allow the steam to escape) and bake gently for 15 to 20 minutes in a 200º c. oven.
I eat Sardines regularly. They say it’s good for the brain… That is one reason, the other is its wonderful taste. Here is a lovely recipe with a delightful sauce.
For one can of plain sardines
1- Open the can of sardines and let the oil out.
2- Place the sardines in a bowl and sprinkle with a generous amount of lime juice. Let them soak for about 20 minutes.
3- Take the sardines out of the bowl and in the remaining liquid add some fresh ginger root grated, freshly crushed pepper and a tablespoon of saffron liquid (recipe here).
To serve, place some fresh baby arugula on a plate, top with the sardines and some fresh peaches cut in cubes. Pour the sauce on top of it all and sprinkle with fresh min leaves. I served it accompanied with a good “pain de campagne.”
A delicious way to prepare Tuna. Any fish would do actually.
For one Tuna steak
1- In a bowl, mix a tablespoon of sesame oil, a tablespoon of Soya sauce, a tablespoon of honey, the juice of one lime, some fresh ginger root grated and freshly crushed black pepper to taste.
2- Cut the Tuna steak in squares. It is easier to do if it is slightly frozen.
3- Place the honey and ginger mixture in a pan and cook on medium fire until it starts bubbling.
4- Add the Tuna squares and cook for five minutes gently mixing constantly so that all sides of the squares become golden.
Serve immediately. I served it with white basmati rice cooked with raisins and a cucumber salad.
So easy and with a slight tang and sweetness that fills you with sunshine.
Pomegranate molasses is a marvellous ingredient that can be used to sweeten, and can be added to soups, lentils, salads and more.
I prepared this dish with fresh Tuna, and any kind of fish can actually be used.
For one Tuna steak
1- Cut the Tuna in cubes. Do it when it is slightly frozen so that the cubes come out nice and even.
2- Place the Tuna in a bowl and sprinkle with sesame seeds. Mix.
3- Add a tablespoon of Pomegranate molasses (it can be found in any Middle Eastern food store) and mix again gently.
4- Place some olive oil in a pan, and fry the Tuna cubes rapidly. Mix often with a wooden spatula so that all side become nice and golden. The inside should remain red.
I served it with potato Kuku to keep with the Persian theme!
This is a delight and takes about five minutes to cook!
I made it with tuna and it works with any white fish and salmon as well.
For one tuna steak
1- Boil water in a deep and wide pan. When it is fully boiling turn off the fire and add some fresh ginger root roughly cut and a bag of green tea (or loose green tea in a tea ball). Close the lid and let it stand for about 20 minutes. Cook the rice in the meantime, if you will be serving some.
2- Cut the fish in cubes while you put the fire back on and let the water return to a boil. Remember to take away the tea bag or ball!
3- Place the fish cubes in the boiling tea and let it cook not more than 5 minutes, so that the fish remains tender and juicy.
4- Place the fish drained in a bowl and mix with fresh mango, some lime juice and fresh cilantro.
Serve accompanied with white rice. Here, I served it with Basmati rice cooked with raisins, and topped with Saffron tainted rice and barbaries.
This aromatic fish (ماهی – mahi) dish is traditionally served on the first day of the Persian new year in Iran, coinciding with the first day of Spring.
I prepared it with tuna, and it can be made with any fish. The fish can be prepared either cut in cubes, as I did here, or in filet.
For the fish
1- Cut a fresh tuna steak in cubes (or simply a white fish filet) and sprinkle with the Persian spice mix Adviyeh (recipe here), a little bit of fresh ginger root, some fresh cilantro chopped and tablespoon of olive oil. Mix gently and let it stand while the rice cooks.
2- Mix in a tablespoon of flour and make sure all the pieces of fish are lightly coated.
3- In a large pan, place a tablespoon of butter (about 30 gr) and place the fish. Cook on high fire until the fish is cooked and slightly golden.
For the rice
1- Prepare Basmati rice as you would always do mixed with dried fruits. Here I used wonderful golden raisins from the region of Herat in Afghanistan, and I often add dried cranberries as it gives it added colour.
2- When the rice is done, take a few tablespoons and place them in a bowl. Mix that rice with some Saffron liquid (recipe here).
To serve: place the fish and some white rice on a plate. Add some Saffron coloured rice on top of the white rice. Sprinkle with lime (or lemon) juice and fresh cilantro, and place a side plate of fresh cucumbers on the side. Enjoy!
Filled with goodness and a dash of rose petals!
For two filets of fish:
1- In a large bowl mix: one large peach or two small peaches cut in cubes, one large avocado cut in cubes, one cucumber also cut in cubes, some fresh ginger root cut in very small pieces, a generous bunch of fresh cilantro chopped, some fresh black pepper crushed, a teaspoon of cumin, some olive oil and if you have it at hand, a teaspoon of dried roses.
2- Cook the fish as you wish –I used Tuna and simply seared it in a pan. Cut in cubes.
To serve, place tostadas on each plate and let everyone serve themselves the fish topping it with the peach mixture. Enjoy!
Fusion some may call it. I’ll just call it delicious.
For one steak of fresh Tuna
1- Cut the Tuna in cubes while it is slightly frozen, that will prevent it from shredding under the knife.
2- In a bowl mix: red and yellow organic tomatoes cut in cubes, one cucumber cut in cubes, half a red onion cut in small pieces, some fresh ginger root shredded, freshly ground pepper, cumin, either lime juice or better yet some Lemoon Mraqad, some high quality virgin olive oil, and fresh mint leaves.
3- Cover the Tuna cubes with sesame seeds and fry in a little bit of olive oil for about 10 minutes.
4- Mix the cooked Tuna with the tomato mix and serve immediately on tostadas (oven baked corn tortillas).
Enjoy with a nice Tequila!
A nice way to make Tuna, or any fish for that matter, in a matter of minutes. Here the link to the recipe for Leemoon M’raqad –or Moroccan lemon conserve.
For one Tuna steak:
1- Sprinkle the Tuna with shredded fresh root ginger, some sesame seeds and a bit of cumin.
2- Fry in olive oil. When one side is done and slightly golden, take the Tuna steak out of the pan and cut in cubes.
3- Return to the pan and fry gently adding a little more sesame seeds and some pieces of Leemoon M’raqad. Stir constantly so all sides of the cubes are cooked.
Serve immediately. I served it with Basmati rice cooked with raisins, some lovely yellow organic tomatoes and sea salt on the side.