Moroccan Spiced Seared Rare Tuna
Ras-el-hanout crusted tuna gets a fast sear and a bright finish of harissa and lemon for a bold, silky-centered dinner.
Prep 10 min · Cook 7 min · Total 2 hr 27 min · Makes 4 servings
Ingredients
- 4 4-ounces pieces of fresh tuna
- 2 teaspoons ras-el-hanout
- Kosher salt
- 2 tablespoons canola oil
- Harissa, for serving
- Lemon wedges, for serving
Directions
- Rub the ras-el-hanout over every surface of the tuna. Cover the pieces tightly with plastic wrap and chill them for 2 hours.
- Set a skillet over high heat to get very hot. Sprinkle the fish with salt, then pour the canola oil into the pan. As soon as the oil starts to smoke, lay in the tuna. Cook it for 1 minute on one side, turn it, and cook for 1 minute more on the other side. Let the tuna sit for 10 minutes before cutting it into slices. Bring it to the table with harissa and lemon wedges alongside.