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Al Toune bil Tomatich

Moroccan Tuna

Moroccan tuna recipe.

All mixed together ingredients for chermoula.

Put fish in non-reactive dish, pour on marinade, cover and marinate for four hours in fridge. Cook tomatoes with ginger and saffron until reduced to a thick puree (10-15 mins), stir in rest of ingredients, simmer for further five minutes. Heat oven to 400 degrees. Pour sauce over fish, cover with foil and bake for 25 minutes (or till cooked). Can be served hot or at room temperature.

By Susan Gibbons

Ingredients
6 servings
  • 6 portions of tuna or other firm fish
  • ½ cup chermoula marinade (there are lots of recipes for this – the one I used is below)
  • 4 cups peeled seeded and diced tomatoes
  • 1 teaspoon ground ginger
  • Pinch of saffron
  • 4 tablespoons of flat leaf parsley – chopped
  • Peel of one preserved lemon cut in this slices
  • 18 sharp black olives
  • 2 tablespoons capers rinsed and drained (optional – I used them)
  • CHERMOULA:
  • 2 cloves garlic, finely minced
  • ½ cup chopped cilantro
  • ½ cup chopped parsley
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon saffron (steeped in ¼ cup warm water)
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 ½ teaspoons salt
  • 6 tablespoons olive oil