After spending hours in the kitchen to make that perfect Thanksgiving Meal, shorter and simpler is in order.
Here's an under 25 minutes recipe from The Lebanese Kitchen (Phaidon Press, October 2012) by Salma Hage.
Sumac Crusted Tuna with Watermelon
Salad
Preparation
time: 20 minutes
Cooking
time: 2-4 minutes
Serves
2
Ingredients:
2 x 6
oz/180 g tuna loin steak
Olive
boil, for brushing
1
tablespoon ground sumac
For the Watermelon Salad:
¼
watermelon, seeded and cubed
2
shallots, thinly sliced
¾ cup
(3 oz/80 g) pitted black olives
4 mint
sprigs, picked
2
tablespoons chopped fresh parsley
2
teaspoons red whine vinegar
2
tablespoons olive oil
Salt
and pepper
Instructions:
Put
all the ingredients for the watermelon salad into a large bowl, season with
salt and pepper, and mix well. Set aside until ready to serve. Next, brush the
tuna with olive oil and rub in the sumac Heat a heavy skillet or frying pan and,
when hot, add the tuna steaks and cook for 2-4 minutes on each side, according
to your taste. Serve immediately with the watermelon salad on the side.
(* Recipe from 'The Lebanese Kitchen' by Salma Hage- Phaidon Press, October 22, 2012- reproduced with permission of the publisher, all rights reserved)