SWEET CHERMOULA TUNA TARTARE WITH CUCUMBER NOODLES

INGREDIENTS

Serves 4

• 500 gr (sushi grade) tuna steaks, finely diced (1 cm x 1 cm)
• 3 large cucumbers
• Zest of a lemon and 1 tablespoon toasted sesame seeds for garnish 

Sweet chermoula

• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon spicy harissa, if desired
• 2 garlic cloves, finely chopped
• Juice of a lemon
• 1 bunch coriander, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 ½ teaspoon salt
• Generous pinch saffron

METHOD

• To make the chermoula, mix all the chermoula ingredients together and stir until smooth. 

• Marinade the tuna with the chermoula and place in the fridge for 2 hours.

• Use a spiralizer, a julienne peeler or a mandolin to make cucumber noodles. Depending on how fresh your cucumbers are, they might release a certain amount of water. If they do, absorb the excess water with a clean tablecloth.

• When ready to serve,  divide the cucumber noodles in 4 plates and top with tuna. Garnish with lemon zest and toasted sesame seeds if desired. 

Notes

•  Add a chopped avocado if desired! 

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