Description

This Sweet Chermoula Tuna Tartare is a refreshing and vibrant dish combining sushi-grade tuna with a fragrant North African-inspired chermoula marinade. The blend of spices, fresh herbs, and a touch of honey creates a perfectly balanced sweet and savory flavor. Ideal as a light appetizer or sophisticated starter, this tartare is finished with fresh herbs and optional crunchy nuts for texture.

Ingredients

Scale

Tuna and Vegetables

200g fresh sushi-grade tuna, diced into small, even cubes
1 small shallot, finely chopped
Finely diced chili peppers or pinch of cayenne for a spicy kick (to taste)
Diced watermelon or avocado as a vegetarian alternative (optional)

Chermoula Marinade

2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon lemon juice (or substitute with orange juice for a sweeter acidity)
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon honey or agave syrup
Salt and freshly ground black pepper, to taste

Garnish (Optional)

Toasted pine nuts or chopped pistachios for added crunch
Fresh mint or basil as herb alternatives

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Instructions

Prepare the Tuna: Begin by ensuring your sushi-grade tuna is cold and firm; then dice it into small, even cubes for the perfect tartare texture.
Make the Chermoula Marinade: In a bowl, whisk together minced garlic, ground cumin, smoked paprika, lemon juice, olive oil, honey, salt, and pepper until well combined, forming the flavorful chermoula sauce.
Combine Tuna and Marinade: Gently fold the diced tuna with the chermoula marinade, ensuring each piece is evenly coated without breaking down the fish to maintain texture.
Add Fresh Herbs and Shallots: Mix in finely chopped cilantro, parsley, and shallots to introduce vibrant freshness and a subtle crunch to the tartare.
Chill and Marinate: Cover the mixture and refrigerate the tartare for at least 15 minutes to allow the flavors to meld and develop before serving elegantly plated, optionally garnished with toasted pine nuts, pistachios, or fresh herbs.

Notes

Use only sushi-grade or sashimi-grade fresh tuna to ensure safety and optimal texture.
For a sweeter twist, substitute lemon juice with orange juice in the marinade.
Add diced watermelon or avocado as a vegetarian alternative or to mix textures.
Adjust the level of chili or cayenne pepper based on your preferred spice level.
To add crunch, sprinkle toasted pine nuts or chopped pistachios on top before serving.
Refrigerate no longer than 30 minutes to keep the fish fresh and maintain the best texture.