Tuna steaks with dried mint, oregano and sumac

Tuna steaks with dried mint, oregano and sumac

By
From
Saraban
Serves
6
Photographer
Mark Roper

Dried herbs can often look like rather unappealing grass-clippings, but they scrub up very well as a coating for this quick-as-a-flash tuna dish.

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, to serve
or salad, to serve
lime wedges, to serve

Method

  1. Trim any visible bloodline 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. 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.
  3. Heat the oil in a heavybased 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.
  4. Serve straight away with your choice of rice or salad and lime wedges.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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