Go Back
Print
My Moroccan Grilled Tuna Pasta, loaded bold flavors, is a wonderful fresh dinner idea for spring and summer.

Moroccan Grilled Tuna Pasta

My Moroccan Grilled Tuna Pasta, loaded with bold flavors, is a wonderful fresh dinner idea for spring and summer.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Quinn Caudill

Ingredients

  • Kosher salt
  • 12 oz . dried Orecchiette pasta
  • 10 Tbs . extra-virgin olive oil divided
  • 1-1/2 tsp . ground cumin
  • 1 tsp . smoked paprika
  • 1 tsp . sweet paprika
  • 1/2 tsp . turmeric
  • 1/4 tsp . dill weed
  • 1/4 tsp mint
  • 1/4 tsp . cayenne
  • 3 cloves garlic minced
  • 1/2 cup onion minced
  • 1/2 cup cilantro leaves divided
  • tbsp Juice of two fresh lemons about 6 .
  • salt and black pepper
  • 1 1/2 lb . fresh tuna about 1 inch thick
  • 1 cucumber peeled, seeded and chopped
  • 2 roma tomatoes seeded and sliced
  • 1/2 red onion sliced thin
  • 1/2 cup olives pitted and chopped

Instructions

  1. In a large pot, bring 4-6 quarts water and 3 tbsp. of salt to a boil. Water should taste salty.
  2. Gently stir in pasta and cook until al dente, 12 to 15 minutes.
  3. Drain the pasta and toss it immediately with 1 tbsp. olive oil.
  4. Cool pasta completely in the refrigerator.
  5. Heat grill to medium-high.
  6. In a food processor, place cumin, smoked paprika, sweet paprika, turmeric, dill weed, mint, cayenne, garlic, onion, 1/4 cup cilantro leaves and the lemon juice. Process until smooth.
  7. Slowly pour in 8 tbsp. of the olive oil, and salt and pepper to taste.
  8. Blend until emulsified. Set aside.
  9. Brush the tuna with the remaining 1 Tbs. olive oil, season it with salt and pepper.
  10. Grill over a medium-high heat for 5-6 minutes, turning once until it’s cooked to the doneness you like.
  11. Remove from the grill. Allow tuna to rest for 5 minutes.
  12. Slice tuna into strips or flake into 1-inch pieces.
  13. In a large bowl, add the pasta, chopped vegetables, sauce and half the tuna.
  14. Toss gently to combine.
  15. Season to taste with salt and pepper.
  16. Top with remaining tuna and cilantro leaves.

Recipe Notes

First published by Quinn Caudill for dadwhats4dinner.com © April 2016

http://www.finecooking.com/recipes/morroccan-pasta-grilled-tuna.aspx