Inspired by the award-winning cookbook Jerusalem, this Seared Moroccan spiced albacore tuna recipe uses our sparkling clean sashimi-grade albacore tuna. This video walks you through the steps.
2 packages, albacore tuna medallions (8 ounces each)
1 tbsp olive oil, in bowl
1 tsp each, coriander, cumin and pepper, mixed
½ pint cherry tomatoes
1 bunch green onion, finely chopped
1 cup green olives, finely chopped
Small bunch basil, thinly sliced
1 cup couscous
1 ½ cup water
Thaw the tuna medallions by leaving 24 hours in refrigerator in package. (In a pinch, you can thaw by submerging in water for 20 minutes.) After thawing tuna, don’t forget to pat it down with a paper towel, an often overlooked and underestimated step.
Use 1 1/2 cups of water per cup of couscous Bring the water to a boil. Remove the water from heat, dump in the couscous, cover, and let sit for 5–10 minutes.
Rub each tuna medallion in olive oil and then spice mixture (coriander, cumin and pepper)
Sear tuna medallions for 2 minutes max on each side on medium high heat.
Serve cherry tomatoes, green onions, and green olives over couscous in bowl or bowl plate. Then place seared albacore on top. Garnish with thinly sliced basil chiffonade.