Alex and Emily - Tuna Tartare
with Cumin and Harissa Oil
Prep time: 1 hour 30 mins
Cook time: 20 mins
Finely chopped chives, to garnish
1 large red capsicum, halved lengthways, seeds & membranes removed
1 long red chilli, halved lengthways
2 tbs fennel seeds, toasted
2 tbs cumin seeds, toasted
2 tbs coriander seeds, toasted
1 clove garlic, chopped
¼ tsp salt
1 tbs lemon juice
80ml olive oil
300g plain flour
1 tsp salt
1 tsp ground cumin
1 egg white, lightly beaten
50g butter, melted
2 egg yolks
2 tbs lemon juice
2 tsp Dijon mustard
250ml light olive oil
1 tbs cumin seeds, toasted, ground
¼ cup flat leaf parsley
3 tbs olive oil
1 large eggplant, cut into 1cm cubes
4 medium vine-ripened tomatoes, cut into 1cm cubes
1 clove garlic, crushed
¼ tsp ground cumin
¼ cup finely chopped flat leaf parsley
300g sashimi-grade, cut into 1cm dice
1 tsp olive oil
1 tsp lemon juice
1. Preheat oven to 200C.
2. To make harissa, place capsicum and chilli, cut side down, on prepared tray. Roast for 25-30 minutes or until skin is charred and blistered. Place in a bowl and cover with plastic wrap. Set aside for 10 minutes, then peel away and discard skin.
3. Meanwhile, place seeds in a mortar and pestle and crush to form a fine powder.
4. Place roasted capsicum and chilli flesh, ground seeds, garlic, salt, juice and olive oil in a food processor and process to form a coarse puree. Season. Set aside to infuse.
5. Reduce oven to 180C.
6. To make lavosh. Line two oven trays with baking paper.
Place flour, salt and ground cumin in a food processor and process to combine.
7. Add water and egg white. Process until a dough forms. Turn dough out onto a lightly floured surface and knead for 1 minute or until smooth. Divide into 8 portions. Roll each portion out until 1mm thick.
Transfer rounds to prepared trays. Brush with butter. Season. Bake for 10-12 minutes or until crisp and golden. Set aside to cool on trays.
8. To make mayonnaise, process egg yolks, juice and mustard until smooth. With motor operating, drizzle in oil until thick and smooth. Add cumin and parsley. Process to combine. Season.
9. To cook eggplant, heat oil in a frying pan over medium heat. Cook eggplant, stirring, until golden brown. Add tomatoes, garlic and cumin. Cook, stirring often, until mixture is soft, thick and reduced. Stir in parsley. Season. Set aside to cool.
10. Strain harissa and reserve oil (set aside harissa for another use).
11. Combine tuna with olive oil and juice. Season.
12. To assemble, arrange eggplant on serving plates (we used a presentation ring). Top with tuna, drizzle with mayo and sprinkle with chives. Serve with lavosh and garnish with harissa
You can store leftover harissa in a sealed container for up to a week, just stir in some fresh oil when you want to reuse it.