Chef Hassan M’Souli from Out of Africa explains the key to cooking with tuna is to keep the cooking time short, don’t overcook the tender flesh of the fish. This inventive take uses a powerful mix of Moroccan spices, freshly ground as a ‘crumb’ to coat the tuna. The fish is quickly pan fried and finished off in the oven for a few minutes of cooking to retain the sweet and subtle flavour of the tuna combined with the fragrant spices.
Chef Hassan M’Souli from Out of Africa explains the key to cooking with tuna is to keep the cooking time short, don’t overcook the tender flesh of the fish. This inventive take uses a powerful mix of Moroccan spices, freshly ground as a ‘crumb’ to coat the tuna. The fish is quickly pan fried and finished off in the oven for a few minutes of cooking to retain the sweet and subtle flavour of the tuna combined with the fragrant spices.