⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

🍽 Ingredients

• 1 lb Sushi-grade tuna steaks
• 1/4 cup Plain yogurt
• 1-2 tsp Harissa paste
• 1 tbsp Lemon juice
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1/2 tsp Turmeric
• 1/4 tsp Saffron threads
• 1 (14.5-ounce) can Diced tomatoes (canned)
• 1/2 cup Chicken broth
• 1/4 cup, chopped Cilantro
• to taste Salt and pepper
• for serving Couscous or rice

📖 Instructions

1. First, let's prep the harissa yogurt. In a small bowl, combine 1/4 cup plain yogurt with 1-2 teaspoons of harissa paste (adjust to your spice preference!). Mix thoroughly. Set aside. I like to add a squeeze of lemon juice too, for extra zing!
2. Next, get your tuna ready. Pat 1 lb sushi-grade tuna steaks dry and cut into 1-inch cubes. Season them generously with salt and freshly ground black pepper, then put them aside.
3. Now for the flavor bomb! Finely chop 1 medium onion and 2 cloves of garlic. Heat 2 tablespoons of olive oil in a large skillet or tagine pot over medium heat. Sauté the onion until softened, about 5 minutes. Then add the garlic and cook for another minute until fragrant. Don't burn the garlic, you'll regret it! It gets bitter, I know from experience.
4. Time to add some serious flavor. Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric, and 1/4 teaspoon of saffron threads (or a pinch of saffron powder if that's what you have). Cook for a minute, stirring constantly, until fragrant. Trust me, your kitchen will smell AMAZING.
5. Now, add 1 (14.5-ounce) can of diced tomatoes, 1/2 cup of chicken broth, and 1/4 cup of chopped cilantro. Bring this mixture to a simmer. I love the bright freshness cilantro brings to the dish, but you can also use parsley if you prefer.
6. Gently nestle the tuna cubes into the simmering sauce. Cover the pot and cook for about 5-7 minutes, or until the tuna is cooked through but still slightly pink inside. Overcooked tuna is sad tuna.
7. Finally, stir in a generous squeeze of lemon juice and taste. Adjust seasoning as needed (you might want more salt, pepper, or harissa!). Serve the tagine immediately over couscous or rice, topped with the harissa yogurt. Garnish with extra cilantro and a drizzle of olive oil if you are feeling fancy.
8. And there you have it – a ridiculously delicious, and slightly spicy, tuna tagine!

📝 Notes

• For a richer flavor, use a good quality olive oil. I like to use a Moroccan blend.
• Make sure your tuna is sushi-grade for safety reasons.
• Feel free to add other vegetables like zucchini, bell peppers, or carrots. Experiment to find your perfect combination!