Tuna with chermoula

Huile d'olive de Nîmes PDO
Intense flavour
Thon à la chermoula
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 4 tranches fresh tuna
  • 16 baby potatoes
  • 4 carrots
  • 1 jus a lemon + its zest
  • Salt, pepper
  • 1 gousse garlic
  • Espelette chilli PDO
  • 1 c. à café paprika
  • 3 c. à soupe Nîmes olive oil PDO
For the chermoula:
  • 1 bouquet parsley
  • 1 bouquet coriander
  • 3 gousses garlic
  • 1/2 c. à café cumin
  • 1/2 c. à café paprika
  • 3 à 4 c. à soupe Nîmes olive oil PDO
  • 1 jus lemon
  • 1/2 c. à café Espelette chilli
  • Salt, pepper

Tip

Choose an PDO olive oil from Nîmes (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil of the Picholine variety, such as Rougette de l’Ardèche, Aglandau or Salonenque...

Instructions

  • Preheat the oven to 180°C. Wash the potatoes. Wash and peel the carrots, then cut them into thick sticks.

  • In a mixing bowl, place the potatoes and carrot pieces, 1.5 tablespoons of olive oil, half the lemon juice and the zest, a pinch of Espelette chilli and ½ teaspoon of paprika, then season with salt and pepper. Arrange them in an ovenproof dish, adding the garlic clove. Bake for 30 minutes at 180°C.

  • Prepare the chermoula: rinse the herbs (parsley and coriander), remove the leaves whilst keeping the tender parts of the stalks. Remove the germ from the garlic cloves. Finely chop the fresh herbs and the garlic cloves. Season with salt and pepper, add the remaining spices (cumin, paprika and Espelette pepper) and mix everything together well. Pour in the lemon juice and the Nîmes olive oil PDO, then mix again.

  • Prepare the fish: mix the remaining lemon juice with 1.5 tablespoons of olive oil, salt, pepper, ½ teaspoon of paprika and a pinch of Espelette chilli. Brush the tuna with this mixture and cook in a very hot frying pan (or on a griddle), for 2 minutes on each side (the centre should be pink).

  • Serve the tuna topped with chermoula, accompanied by potatoes and carrots (which you can also top with chermoula).

Tip

Choose an PDO olive oil from Nîmes (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil of the Picholine variety, such as Rougette de l’Ardèche, Aglandau or Salonenque...
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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