Description
This Sweet Chermoula Tuna Tartare is a vibrant, fresh appetizer that combines sushi-grade tuna with a flavorful chermoula marinade infused with cumin, smoked paprika, and honey. Enhanced with herbs like cilantro and parsley, and a touch of citrus, this dish offers a perfect balance of savory, sweet, and spicy notes, making it a sophisticated and healthy starter ideal for warm weather or elegant gatherings.
Ingredients
Scale
For the Tuna Tartare
- 200g fresh sushi-grade tuna, diced into small, even cubes
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 small shallot, finely chopped
For the Chermoula Marinade
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice (or substitute with orange juice for a sweeter acidity)
- 2 tablespoons olive oil
- 1 teaspoon honey or agave syrup
- Salt and freshly ground black pepper, to taste
- Finely diced chili peppers or pinch of cayenne for a spicy kick (optional)
Optional Garnishes and Substitutions
- Diced watermelon or avocado as a vegetarian alternative
- Toasted pine nuts or chopped pistachios for added crunch
- Fresh mint or basil as herb alternatives
Instructions
- Prepare the Tuna: Begin by ensuring your sushi-grade tuna is cold and firm; then dice it into small, even cubes to achieve the perfect tartare texture that holds together well.
- Make the Chermoula Marinade: In a bowl, whisk together the minced garlic, ground cumin, smoked paprika, lemon juice, olive oil, honey, salt, and pepper until all ingredients are well combined and the marinade has a smooth consistency.
- Combine Tuna and Marinade: Gently fold the diced tuna into the chermoula marinade, taking care to coat each piece evenly without over-mixing or breaking down the fish to maintain a nice texture.
- Add Fresh Herbs and Shallots: Mix in the finely chopped cilantro, parsley, and shallots to introduce vibrant freshness and a subtle crunch that complements the tender tuna.
- Chill and Marinate: Cover the tartare mixture and refrigerate it for at least 15 minutes, allowing the flavors to meld beautifully before serving. Plate elegantly and garnish as desired.
Notes
- Use only sushi-grade tuna to ensure safety and optimal texture for raw consumption.
- For a sweeter twist, substitute lemon juice with orange juice in the marinade.
- Adjust the heat level by adding finely diced chili peppers or cayenne to your preference.
- This recipe can be adapted to vegetarian diets by replacing tuna with diced watermelon or avocado.
- Adding toasted pine nuts or pistachios gives a nice textural contrast to the soft tartare.
- Fresh mint or basil can be used instead of cilantro and parsley for a different flavor profile.
