Moroccan Tuna Briouats Stuffed Pastries Recipes

MOROCCAN TUNA BRIOUATS (STUFFED PASTRIES)

Steps:

• Note: I use Samosa spring roll pastry sheets which are 3x9 inches. If you are using egg roll wrappers that are 7x7 inches they need to be cut in half so they measure 3.5x7.
• Set out the frozen spring roll pastry so it can thaw (around 30 minutes).
• If using raw potatoes, peel & dice them, then boil them until just tender. Set aside to be used later. If using canned diced potatoes drain the water & set aside to be used later.
• Drain the water from the tuna & place in a medium bowl. Chopped the parsley & cilantro together then add it to the tuna.
• Mix the onions, olives, harissa, & spices together then add to the tuna. Add the olive oil to the tuna & stir until all the ingredients are well blended. Lastly, add the potatoes & carefully stir in so they do not break apart.
• Note: Keep the wrappers under a damp towel so they do not dry out.
• Put 2 tablespoons of the filling at the top of a pastry strip. Fold over into a triangle, then fold over again & again.
• Lightly brush the end of the pastry strip with egg yolk & fold closed. (The egg yolk helps hold the strip together). Repeat the last 2 steps until all the filling is gone.
• Heat the oil (canola or peanut) in a medium pan. Once hot add about 5 triangles to the oil. Fry until golden brown, turning once. Repeat until all the triangles are cooked.
• Variation: Preheat the oven to 350 degrees & bake for 20-30 minutes. The pastries should be puffed & golden brown on both sides.

TUNA STEAKS MOROCCAN STYLE

Steps:

• In a small mixing bowl, combine paprika, cumin, turmeric, anise, ginger, cinnamon, red pepper flakes, salt and and pepper, and blend well.
• Place the tuna steaks on a large platter and sprinkle and rub each side with the spice mixture. Sprinkle evenly with the lemon juice and oil. Cover with plastic wrap. Let stand until ready to cook.
• If broiling, arrange the steaks on a rack and place under a very hot broiler about 4 inches from the heat. Broil 4 minutes with the door partly open. Turn, continue cooking or broiling leaving the door open for about 3 to 4 minutes for pink inside. For rare, cook less. The steaks should be well browned.
• For pan frying, heat a heavy cast-iron skillet, large enough to hold the steaks in one layer. Do not add fat. When the skillet is quite hot, add the tuna steaks, cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes more on the second side for rare. If desired, cook longer.
• Place the steaks on warm plates, brush them with the melted butter, sprinkle with coriander. Serve with couscous.

MOROCCAN-SPICED TUNA

Steps:

• Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
• Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).
• Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

MOROCCAN TUNA PATTIES

Steps:

• Combine the cooled mashed potato, drained tuna, breadcrumbs, egg, half the coriander and spices. Mix together well.
• Form into 8 patties and refrigerate for 15 minutes.
• Heat oil in a frying pan over medium heat, cook for 3-4 minutes on each side or until golden.
• Combine yoghurt, lemon rind and remaining coriander in a small bowl, mixing well.
• Serve the patties with yoghurt sauce and a nice crisp salad.