14 minutes
The succulent tuna steaks are beautifully spiced and grilled to perfection, then complemented with a rich tehina sauce and a kick of harissa.
Tuna Steaks, 1-inch thick
0 oz
teaspoons
teaspoons
Ground Caraway
teaspoons
Ground Cardamom
pinches
to taste
Harissa
tablespoons
teaspoons
Basic Tehina Sauce
cups
Lemon Wedges, for serving
each
1. Prepare and Season Tuna
Pat the tuna steaks dry with a paper towel, season with the Three C's Spice Blend and salt.
2. Prepare Harissa Paste
Mix harissa with olive oil to create a smooth paste.
3. Grill the Tuna
Preheat grill or broiler, oil the grate or rack, and cook the tuna for about 2 minutes on the first side.
4. Rest and Serve
Let the tuna rest for 5 minutes, then slice, arrange on a platter with Basic Tehina Sauce, additional harissa, and serve with lemon wedges.
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