This is an adapted recreation of a dish that I tasted at the restaurant Honey & Smoke in London, included on their winter menu. I fell in love with it's novel flavours so much that I had to try it out at home. Surprisingly simple, the herby chermoula compliments the meaty fish, the caper leaves add a tangy acidity which compliments the preserved lemons and the crispy potatoes with flecks of sea salt stir a kind of childish delight.
INGREDIENTS (SERVES 2)
250g of baby new potatoes, sliced in half and parboiled for 15 minutes
1 tsp paprika
2 tbsp olive oil
200g Yellow Fin Tuna, diced into 2cm cubes
150g of tenderstem broccoli
small handful of caper leaves (you can also use caper berries, but chop these finely)
CHERMOULA
4 garlic cloves, crushed
1 small red onion, finely chopped
1 bunch coriander, chopped
1 tsp ground cumin
1 tsp paprika
1 pinch dried chilli flakes
90ml olive oil
2 lemons, juiced
1/2 preserved lemon, roughly chopped
1 tsp salt
METHOD
Heat the oven to 200c. Once the potatoes are parboiled until soft, drain and dry them and place in a mixing bowl. Add plenty of salt and pepper, the paprika and olive oil, mix until the potatoes are covered in oil. Place on a baking tray and roast in the oven until deliciously crisp on the outside (this will take about 30 mins). After the first 10 mins of cooking lower the oven temperature to 180c.
Prepare the chermoula, place all the ingredients in a food processor and whizz until smooth. Set aside.
Add a little oil to the tuna and plenty of seasoning. Cook the diced tuna in a skillet or griddle pan for 1-2 minutes on a high heat and set aside.
Meanwhile steam your tender-stem broccoli until still slightly crunchy which should take about 5 minutes, toss with a little olive oil and sea salt.
Assemble the dish with your crispy baby potatoes, topped with the tuna, then delicately place the caper leaves on top. Drizzle with generous amounts of chermoula and serve alongside the broccoli.
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