Tuna steaks with dried mint, oregano and sumac

Tuna steaks with dried mint, oregano and sumac

By
From
New Middle Eastern Food
Serves
6
Photographer
Mark Roper

Dried herbs can often look rather unappealing, but they scrub up well as a coating for this quick tuna dish. You could serve it as part of a Persian-themed dinner, perhaps with Polow rice and a Shaved cucumber and pomegranate salad.

Ingredients

Quantity Ingredient
6 x 180g tuna steaks
1 tablespoon dried oregano
1 tablespoon dried mint
1 teaspoon freshly ground black pepper
1 teaspoon ground sumac
sea salt
80ml olive oil
rice or salad and lime wedges, to serve

Method

  1. Trim any visible blood line from the tuna steaks, if necessary.
  2. Combine the dried herbs, pepper and sumac in a mortar and pound to an even, fairly fine consistency.
  3. Season the tuna steaks with salt, then sprinkle on a generous layer of the herb–spice mixture so they are evenly coated on both sides.
  4. Heat the oil in a heavy-based frying pan over a high heat. Fry the tuna steaks in two batches for 1–2 minutes, which will cook them rare. Turn them every 30 seconds to make sure they don’t burn. Serve straight away with rice or salad.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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