- 4 4-ounces pieces of fresh tuna
- 2 teaspoons ras-el-hanout
- Kosher salt
- 2 tablespoons canola oil
- Harissa, for serving
- Lemon wedges, for serving
Coat the outside of all the tuna with the ras-el-hanot. Wrap in plastic wrap, and refrigerate for 2 hours.
Preheat a skillet over high heat. Season the fish with salt, and add the canola oil to the pot. When the oil just begins to smoke, add the tuna to the pan. Sear 1 minute on the first side, and 1 minute on the second. Allow to rest 10 minutes, then slice. Serve with harissa and lemon wedges on the side.
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