Summer is almost over! Well, depends if you consider September is an acceptable extension of summer. And this really depends on where you live. I like to think that September is not summer. September still means for me: “holidays are over and we’re going back to school (or reality!)”.

I usually pick my resolutions and set my targets for the year at the end of the summer. And I’ve got wayyyy to many things on my list for this year! I have one trip left before the summer ends (actually 2)! I am off to Morocco and Ibiza in a few days! I can’t wait! And I am planning on documenting, testing and cooking many things for the blog.

This recipe is basically summer in bowl, or freshness packed with flavour in a bowl, you pick. Chermoula is delicious and sweet chermoula is only delicious-er. Seriously, it’s sweet and sour, spicy, refreshing and basically takes 10 minutes to prepare. Exactly what you need. Enjoy!!

Sweet Chermoula Tuna Tartare with Cucumber Noodles

INGREDIENTS

Serves 4

500g (sushi grade) tuna steaks, finely diced (1 cm x 1 cm)
3 large cucumbers
Zest of a lemon and 1 tablespoon toasted sesame seeds for garnish

Sweet chermoula

3 tablespoons olive oil
2 tablespoons honey
1 tablespoon spicy harissa, if desired
2 garlic cloves, finely chopped
2 tablespoons lemon juice
1 bunch coriander, finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 tablespoon soy sauce
Generous pinch saffron
Salt to taste

METHOD

• To make the chermoula, mix all the chermoula ingredients together and stir until smooth.

• Marinade the tuna with the chermoula and place in the fridge for 2 hours.

• Use a spiralizer, a julienne peeler or a mandolin to make cucumber noodles. Depending on how fresh your cucumbers are, they might release a certain amount of water. If they do, absorb the excess water with a clean tablecloth.

• When ready to serve, divide the cucumber noodles in 4 plates and top with tuna. Garnish with lemon zest and toasted sesame seeds if desired.

Notes

• Add a chopped avocado if desired!