Moroccan Tuna

1 onion, chopped
2 teaspoons minced garlic
1 teaspoon turmeric
1 tablespoon cumin
1 teaspoon red pepper flakes
½ cup cilantro
¼ cup olive oil
¼ cup lemon juice
6 (6 ounce) pieces of tuna
1 cup white wine

In a food processor, combine the first 8 ingredients. Rub this paste over the tuna, cover and refrigerate for at least 2 hours. Preheat oven to 400 degrees and place tuna in a single layer in a baking pan. Pour wine over tuna. Cover and bake for about 20 minutes. Remove cover and bake an additional 10 to 15 minutes. Remove tuna from liquid and cool. Store in the refrigerator and serve at room temperature, garnished with a tomato-cilantro salsa.

One thought on “Moroccan Tuna

  1. I tried this with salmon, for this Shabbat. I forgot the wine though. Processed the sause, poured over salmon, marinated in the fridge and broiled on low. Served room temp.

    It was the BOMB!!!

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