ALSO CALLED THON À LA TOMATE, this Moroccan recipe for tuna can also be prepared with cod, snapper, sea bass, or another fi rm white fi sh. If you do not have preserved lemon, use fresh grated lemon zest instead. If you do not have time to make chermoula, just sprinkle the fi sh with salt and lemon juice and marinate for an hour. Keep in mind that in the Mediterranean, tuna is not served rare; all recipes using this meaty fi sh cook it through to certain tenderness. Serve with Couscous (see Basics card), steamed potatoes, or Potato and Green Olive Stew.
ingredients
4 one-inch-thick slices tuna orother fi rm fi sh like sea bass (5 to 6 ounces each)
1/2 cup Moroccan Chermoula
3 cups peeled, seeded, and diced tomatoes, fresh or canned
2 garlic cloves, minced fine
4 tablespoons chopped fresh flat-leaf parsley
Zest of 1 Moroccan Preserved Lemon, cut into thin strips
18 oil-cured olives, pitted
2 tablespoons capers, rinsed (optional)
1/4 teaspoon cayenne pepper (optional)
Instructions
Put the fi sh in a large ovenproof casserole, pour the chermoula over the fi sh, and marinate for 4 hours in the refrigerator.
Put the tomatoes in a saucepan and cook over medium heat for about 15 minutes, stirring often, until they have been reduced to a thick purée, adding the garlic a few minutes before done. Stir in the parsley, lemon zest, and olives. Add the capers and cayenne pepper, if using, and simmer for 5 minutes longer to blend the fl avors.
If you plan to bake the fi sh, preheat the oven to 350ºF.
Remove the fi sh from the refrigerator and transfer to an oiled tagine. Spoon the tomato sauce over the fi sh, cover, and bake until the fi sh appears opaque when probed with the point of a knife, about 20 minutes. Or bring to a simmer on the stove top, lower the heat, and simmer over very low heat for about 15 minutes. Serve
hot or at room temperature.
source: The tagine deck by Joyce Goldstein
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