Spiced tuna with saffron israeli couscous webhero2014 « back to recipes

Spiced Tuna with Saffron Israeli Cous Cous

Rich tuna cooked with pungent, exotic spices paired with Cabernet Sauvignon? This unexpected food pairing of red wine with fish truly works. It bridges the bitter notes of the grill, tannic olives and saffron with the ample fat and protein of both fresh fish and olive oil. An unconventional match that showcases the versatility and pleasant acidity of 2010 Jordan Cabernet Sauvignon.

Ingredients

  • 2 Tbsp Moroccan spice mix 

  • 12 ounces sashimi grade ahi or blue fin loin, blocked 

  • ½ cup saffron Israeli cous cous 

  • 2 Tbsp pitted and cured olives, roughly chopped 

  • ½ peel of preserved lemon, finely julienned

  • 2 Tbsp North African vinaigrette 

  • 6 grilled fennel slices 

  • ¼ cup pine nuts, toasted 

  • Fleur de sel to taste 

  • Cilantro blossoms to garnish, optional

For the spice mix

  • 2 Tbsp black peppercorns 

  • 1 tsp allspice berries 

  • 1 Tbsp Chinese ginger, dried

  • 6 Cardamom pods (seeds only) 

  • 1 2” stick of Cassia cinnamon 

  • 1 tsp anise seeds 

  • 1 Tbsp coriander seed

  • 1 Tbsp smoked paprika 

  • 1 tsp fennel seeds 

  • ½ tsp mace 

  • 1 clove

  • 1 tsp brown mustard seed 

  • 1 tsp yellow mustard seed 

For the cous cous

  • 1 pinch saffron threads 

  • 2 marjoram sprigs

  • 4 ounces Israeli cous cous (also known as pearl cous cous) 

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 2 Tbsp black quinoa, cooked

  • salt and pepper to taste 

For the fennel

For the vinaigrette

  • 1 tsp Moroccan spice mix 

  • 2 cilantro sprigs, finely chopped 

  • 2 tsp parsley, finely chopped

  • 1 scallion, finely sliced 

  • 1 tsp preserved lemon zest

  • 1 ounce lemon juice

  • 1 ounce sherry vinegar 

  • 2 ounce Moroccan Argan oil 

  • 4 ounces Jordan Extra Virgin Olive Oil

  • salt to taste

Ingredients

  • 2 Tbsp Moroccan spice mix 

  • 12 ounces sashimi grade ahi or blue fin loin, blocked 

  • ½ cup saffron Israeli cous cous 

  • 2 Tbsp pitted and cured olives, roughly chopped 

  • ½ peel of preserved lemon, finely julienned

  • 2 Tbsp North African vinaigrette 

  • 6 grilled fennel slices 

  • ¼ cup pine nuts, toasted 

  • Fleur de sel to taste 

  • Cilantro blossoms to garnish, optional

For the spice mix

  • 2 Tbsp black peppercorns 

  • 1 tsp allspice berries 

  • 1 Tbsp Chinese ginger, dried

  • 6 Cardamom pods (seeds only) 

  • 1 2” stick of Cassia cinnamon 

  • 1 tsp anise seeds 

  • 1 Tbsp coriander seed

  • 1 Tbsp smoked paprika 

  • 1 tsp fennel seeds 

  • ½ tsp mace 

  • 1 clove

  • 1 tsp brown mustard seed 

  • 1 tsp yellow mustard seed 

For the cous cous

  • 1 pinch saffron threads 

  • 2 marjoram sprigs

  • 4 ounces Israeli cous cous (also known as pearl cous cous) 

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 2 Tbsp black quinoa, cooked

  • salt and pepper to taste 

For the fennel

For the vinaigrette

  • 1 tsp Moroccan spice mix 

  • 2 cilantro sprigs, finely chopped 

  • 2 tsp parsley, finely chopped

  • 1 scallion, finely sliced 

  • 1 tsp preserved lemon zest

  • 1 ounce lemon juice

  • 1 ounce sherry vinegar 

  • 2 ounce Moroccan Argan oil 

  • 4 ounces Jordan Extra Virgin Olive Oil

  • salt to taste

Instructions

serves 12

To prepare the Moroccan spice mix, toast all spices but the mustard seeds in a dry skillet until fragrant. Add mustard seeds and crush or pulverize. Store for up to three months in a small, airtight mason jar. 

Roll tuna blocks in 2 tablespoons of the spice mixture and allow to marinate for 30 minutes. Lightly oil a hot grill and quickly sear on all sides. Remove to a cool plate, brush with olive oil and refrigerate until ready to serve. 

Bring two cups of water to a boil. While water is heating, carefully dry saffron in a skillet over low heat. Remove boiling water from heat, season with salt, add saffron and marjoram, cover and allow to steep for fifteen minutes. While saffron is steeping, sauté cous cous in a heavy bottomed skillet until toasted (approximately 3-4 minutes.) Bring saffron water back to a boil; add toasted cous cous. Reduce heat to a simmer and cook until bite tender (9-10 minutes.) Drain cous cous under cool running water and toss with olive oil and cooked quinoa. Cover and reserve.

Prepare an ice bath. In a non-reactive bowl, toss fennel, olive oil, pollen, salt and pepper and allow fennel to marinate for 30 minutes. While fennel is marinating, prepare a small fire for grilling. Grill fennel until it is just beginning to color and becomes translucent (approximately 1 minute per side). Shock slices in ice water to arrest cooking. Pat fennel dry and reserve. 

To prepare the vinaigrette, whisk all ingredients but the oils in a non-reactive bowl to combine. Slowly drizzle Argan oil and olive oil in a thin stream while whisking to briefly emulsify. Adjust seasoning and reserve. 

To plate, toss cous cous mixture, olives, preserved lemon and grilled fennel in the vinaigrette. Spoon onto six small plates and top with tuna. Finish with a drizzle of vinaigrette, toasted pine-nuts and bolting coriander, if available.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.