French in a Flash: Moroccan Spiced Seared Rare Tuna
This simple but special rare seared tuna is coated in ras-el-hanout and marinates for hours so the spices can really penetrate the outer flesh of the fish.
Ingredients
- 4 4-ounces pieces of fresh tuna
- 2 teaspoons ras-el-hanout
- Kosher salt
- 2 tablespoons canola oil
- Harissa, for serving
- Lemon wedges, for serving
Directions
- Coat the outside of all the tuna with the ras-el-hanot.
- Wrap in plastic wrap, and refrigerate for 2 hours.
- Preheat a skillet over high heat.
- Season the fish with salt, and add the canola oil to the pot.
- When the oil just begins to smoke, add the tuna to the pan.
- Sear 1 minute on the first side, and 1 minute on the second.
- Allow to rest 10 minutes, then slice.
- Serve with harissa and lemon wedges on the side.