Syrian-spiced Tuna

Syrian-spiced Tuna

  • Servings: 4
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juice of 1 orange
juice of 1/2 lemon
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1 1/2 teaspoons chili paste (Rowe recommends a Chinese chili-garlic sauce)
2 cloves garlic, pressed or minced
1/4 teaspoon coarse salt
1 — 1 1/2 pounds albacore tuna, cut into chunks
high-heat oil for pan searing


Mix together all of the ingredients (except the tuna) to form the marinade, and then add the tuna and stir to combine. Refrigerate for half an hour, turning once to make sure the tuna absorbs the marinade evenly.

When the tuna has marinated, heat a cast-iron or other heavy pan over high heat until crazy hot. Pour in a splash of oil and immediately add the tuna (depending on the size of the pan, you may want to do this in two batches, so that the tuna doesn't crowd the pan and cause the temperature to drop too much). Let sear (it should only take a minute — you'll be able to see the color change on the sides of the chunks), then turn to sear on another side. If your chunks are small, you may only need to sear two sides, but if they're large you can sear another side or two until they're cooked to your liking. Remove from the pan and serve.