SBS Food

www.sbs.com.au/food

Mutabal with lime, sumac and fennel-crusted tuna

Pan-seared tuna rubbed generously with spices and fresh lime served on a bed of smoked eggplant, olives and tomato.

Mutabal with lime, sumac and fennel tuna

Credit: Adam Liaw

  • serves

    4

  • prep

    15 minutes

  • cook

    20 minutes

  • difficulty

    Mid

serves

4

people

preparation

15

minutes

cooking

20

minutes

difficulty

Mid

level

Stream free On Demand

Thumbnail of Eggplant

Eggplant

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

Ingredients

  • 600 g piece albacore or yellowfin tuna
  • 2 tsp fennel seeds
  • 3 tsp sumac
  • 1 lime, finely grated rind
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 60 ml (¼ cup) extra virgin olive oil
  • lime wedges, to serve
Mutabal
  • 2 eggplants, each pierced with a fork 4-5 times
  • 2 tomatoes, diced
  • 1 bunch parsley, leaves finely chopped
  • 2 garlic cloves, crushed
  • ¼ cup dried black olives, pitted and roughly chopped
  • 2 tsp extra-virgin olive oil
  • 1 lemon, juice
  • salt and pepper, to taste

Instructions

  1. For the mutabal, prick the eggplants with a fork 4–5 times, then place on a stove top burner over a high flame and cook, turning regularly until the skin is charred. Once the skin is charred, place into a bowl of cold water to cool. Once cooled, removed from water, cut off the stalk and peel the eggplants. Place in a sieve over a bowl to remove excess water. Remove any dark seeds as they’re quite bitter (don’t worry if the seeds are small or white). Tear the smoked eggplant into thin strips and place in a bowl. Add the remaining ingredients and mix well to combine.
  2. Cut the tuna into 4 even slices. Combine the fennel, sumac, lime rind, salt and pepper on a plate. Coat the tuna on all sides with the mix.  
  3. Place the olive oil into a large frying pan over medium heat for about 3-4 minutes or until very hot before gently adding the tuna. Cook on all sides for 1 minute or until just seared on the outside. Remove from the pan and drain on paper towel. Stand for 1-2 minutes to rest.
  4. To serve, slice each portion diagonally across so that you’re able to fan out the slices. Serve on top the mutabal with lime wedges on the side.
 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at .
• Get the show recipes, articles and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Eggplant

Eggplant

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series
Published 11 September 2024 11:33pm
By Sharon Salloum
Source: SBS



Share this with family and friends