Ahi Tuna with a fresh twist with lemon juice, a medley of peppers, and fresh cilantro. This dish cooks quickly and stars clean, healthy ingredients. Moroccan Ahi Tuna is a great weeknight dinner or Shabbat meal appetizer.
Moroccan Ahi Tuna
- Cooking and Prep: 30 m
- Serves: 4
Prepare the Moroccan Ahi Tuna
Cut the tuna into two-inch cubes, season well with salt and pepper and pour the toasted sesame oil over it. Let it marinate in the fridge while you sauté the peppers.
Slice the peppers thin.
Coat the pan with one tablespoon of oil. Sauté the peppers until they have slight char marks. Add the ginger and garlic. Add the chopped cilantro and give a light stir. Add salt and pepper for more flavor.
As soon as the sauté is done, add the tuna into the pot. Pour in the lemon juice, give one nice stir, cover with a tight lid, and let the steam do its thing. Turn the fire off. Leave the lid on for seven to 10 minutes.
Pour into a bowl, add a drizzle of tehina, sprinkle sesame seeds, and cilantro and serve.