Tuna Tartare with Chermoula

Name: Tuna Tartare with Chermoula
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: Serves 4
Cuisine: Hawaiian
Ingredients: ¼ tsp ground saffron or turmeric (optional); 40 g/1½ oz/¼ cup sesame seeds; 3 tbsp Greek yogurt; 5 sheets of filo/phyllo pastry (defrosted if frozen); 1 egg white, beaten; 1 tbsp clear honey; 100 g/3½ oz/7 tbsp salted butter; 1 handful of coriander/cilantro leaves; 3 cm/1¼ in piece of root ginger, peeled; 2 dill sprigs; 1 fat garlic clove, crushed with the blade of a knife; 1 small medium red chilli, deseeded and roughly chopped; sea salt; 3 tbsp olive oil; 280 g/10 oz sushi-grade yellowfin tuna, salmon or scallops, chilled well; 1 wedge of Preserved Lemon, rind rinsed; sea salt and freshly ground black pepper; 1 handful of parsley leaves; ¼ tsp cumin seeds

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This is inspired by the Hawaiian poke I devoured on a daily basis when managing a restaurant in Maui. If you cannot find tuna, use sushi-grade salmon or scallops. Sear if you prefer.

Ingredients

100 g/3½ oz/7 tbsp salted butter
1 <

Americas
United States
Hawaii
Preserve
Starter
Pescatarian
Spicy

Method

Preheat the oven to 190°C/375°F/Gas 5. Melt the butter in a small pan, then pour it into a mixing bowl with the egg white, honey and a pinch of salt. Whisk until smoo