Tuna Steaks, Moroccan Style
This broiled tuna is generously spiced with a mixture of traditional Moroccan spices, served on a bed of couscous.
Accompany the fish with a cucumber and tomato salad and serve with fresh pita.
Combine spices, and blend. Rub each steak with spice mixture. Sprinkle with
lemon and oil. Cover with plastic, and let stand until ready to cook, about 15-30 minutes.
Either broil (4 minutes per side) or pan fry with no additional fat, about
3-4 minutes per side. Place on warm plates, brush with melted butter. Serve on a bed of
couscous, and pour any pan juices over the fish.
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. turmeric
- 1/2 tsp. ginger
- 1/8 tsp. cinnamon
- 1/4 tsp. or more red pepper flakes
- salt and pepper to taste
- 4 tuna steaks, each about 5 ounces, with or without the bone
- 1 T. fresh lemon juice
- 2 T. olive oil
- 2 T. melted butter