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Try SavoraSeared Tuna Mechouia Tartare
A gourmet, deconstructed take on the classic Tunisian Salade Mechouia, featuring seared tuna, finely diced fire-roasted vegetables, capers, and quail eggs. A flavorful and healthy dish perfect as a starter or light meal.
Ingredients
- Sushi-grade Tuna6 oz
- Red Bell Peppers2 medium
- Tomatoes3 medium
- Garlic2 cloves
- Quail Eggs6
- Capers2 tablespoons
- Olive Oil3 tablespoons
- Lemon Juice1 tablespoon
- Harissa Paste1/2 teaspoon
- Fresh Parsley2 tablespoons
- to taste Salt
- to taste Black Pepper
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Learn MoreMethod
Roast the red bell peppers over an open flame or under a broiler until the skin is blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and finely dice.
Roast the tomatoes over an open flame or under a broiler until the skin is slightly charred. Let cool slightly, then finely dice.
Mince the garlic.
In a bowl, combine the diced roasted peppers, tomatoes, and minced garlic. Add 2 tablespoons of olive oil, lemon juice, harissa paste, salt, and pepper. Mix well.
Hard-boil the quail eggs. Peel and quarter them.
Sear the tuna steaks very briefly on both sides in a hot pan with 1 tablespoon of olive oil, leaving the center rare. Let cool slightly, then dice into small cubes.
To assemble the tartare, layer the diced Mechouia salad on a plate. Top with the diced seared tuna, capers, and quartered quail eggs.
Garnish with fresh parsley and serve immediately.
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