| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 2 |
|
6 oz tuna steaks |
| 3 |
|
Garlic cloves; crushed with a |
|
|
; little salt |
| 2 |
tb |
Harissa |
| 1/2 |
bn |
Coriander; chopped |
| 1/2 |
bn |
Flat parsley; roughly chopped |
| 1 |
ts |
Cumin |
| 1 |
ts |
Paprika |
| 1 |
|
Chilli; finely chopped |
| 2 |
tb |
Aged red wine vinegar |
| 3 |
tb |
Balsamic vinegar |
| 4 |
tb |
Extra virgin olive oil |
| 3 |
oz |
Burghal; soaked in boiling |
|
|
; water for 1/2 hour |
|
|
; then drained and |
|
|
; squeezed dry |
|
|
Salt and pepper |
| 2 |
|
Lemons; juice of |
| 3 |
fl |
Extra virgin olive oil |
| 8 |
tb |
Flat leaf parsley; finely chopped |
| 3 |
tb |
Mint; finely chopped |
| 1 |
bn |
Spring onions; washed and chopped |
| 2 |
|
Plum tomatoes; seeded and diced |
INSTRUCTIONS
TABBOULEH
Marinade:
Put into the blender the chillies, cumin, paprika, balsamic vinegar,
aged red wine, coriander, harissa, garlic and parsley.
Add to the mixture the extra virgin olive oil. Take the tuna and
slice off the skin and then cut the fish into chunks, or cubes for
scouring. The tuna can then be placed onto the barbecue to be
chargrilled for 2 minutes on each side.
Tabbouleh salad:
Squeeze the juice of 2 lemons and olive oil over the soaked burghal
and mix together.
Leave this to stand for 30 minutes and then add the parsley and spring
onions. Season and top with tomatoes.
Pour the tuna marinade on top of the tuna and serve with the tabbouleh
salad.
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