This Spicy Tuna Tagine with Harissa and Yogurt is a flavor explosion! It's a surprisingly easy recipe that delivers a rich, aromatic dish perfect for a weeknight dinner or a special occasion. Imagine tender tuna cubes bathed in a fragrant sauce of warming spices, bright herbs, and a creamy, spicy harissa yogurt – it's seriously addictive!

The beauty of this recipe lies in its adaptability. Feel free to adjust the spice level to your liking, add other vegetables, or even try different types of fish. I once made this with halibut and added some bell peppers- it was awesome. I've learned the best way to find your favourite dishes is to experiment! Don’t be afraid to put your own spin on things. Remember to use sushi-grade tuna for safety and quality.

Spicy Tuna Tagine with Harissa and Yogurt

Name: Spicy-Tuna-Tagine-with-Harissa-and-Yogurt
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 2
Cuisine: African
Ingredients: 1 lb Sushi-grade tuna steaks; 1/4 cup Plain yogurt; 1-2 tsp Harissa paste; 1 tbsp Lemon juice; 1 medium Onion; 2 cloves Garlic; 2 tbsp Olive oil; 1 tsp Ground cumin; 1/2 tsp Turmeric; 1/4 tsp Saffron threads; 1 (14.5-ounce) can Diced tomatoes (canned); 1/2 cup Chicken broth; 1/4 cup, chopped Cilantro; to taste Salt and pepper; for serving Couscous or rice

A vibrant and flavorful Moroccan-inspired tuna tagine with a creamy harissa yogurt topping. This recipe is easy to make, adaptable, and absolutely delicious!

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

📖 Instructions

First, let's prep the harissa yogurt. In a small bowl, combine 1/4 cup plain yogurt with 1-2 teaspoons of harissa paste (adjust to your spice preference!). Mix thoroughly. Set aside. I like to add a squeeze of lemon juice too, for extra zing!
Next, get your tuna ready. Pat 1 lb sushi-grade tuna steaks dry and cut into 1-inch cubes. Season them generously with salt and freshly ground black pepper, then put them aside.
Now for the flavor bomb! Finely chop 1 medium onion and 2 cloves of garlic. Heat 2 tablespoons of olive oil in a large skillet or tagine pot over medium heat. Sauté the onion until softened, about 5 minutes. Then add the garlic and cook for another minute until fragrant. Don't burn the garlic, you'll regret it! It gets bitter, I know from experience.
Time to add some serious flavor. Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric, and 1/4 teaspoon of saffron threads (or a pinch of saffron powder if that's what you have). Cook for a minute, stirring constantly, until fragrant. Trust me, your kitchen will smell AMAZING.
Now, add 1 (14.5-ounce) can of diced tomatoes, 1/2 cup of chicken broth, and 1/4 cup of chopped cilantro. Bring this mixture to a simmer. I love the bright freshness cilantro brings to the dish, but you can also use parsley if you prefer.
Gently nestle the tuna cubes into the simmering sauce. Cover the pot and cook for about 5-7 minutes, or until the tuna is cooked through but still slightly pink inside. Overcooked tuna is sad tuna.
Finally, stir in a generous squeeze of lemon juice and taste. Adjust seasoning as needed (you might want more salt, pepper, or harissa!). Serve the tagine immediately over couscous or rice, topped with the harissa yogurt. Garnish with extra cilantro and a drizzle of olive oil if you are feeling fancy.
And there you have it – a ridiculously delicious, and slightly spicy, tuna tagine!

📝 Notes

For a richer flavor, use a good quality olive oil. I like to use a Moroccan blend.
Make sure your tuna is sushi-grade for safety reasons.
Feel free to add other vegetables like zucchini, bell peppers, or carrots. Experiment to find your perfect combination!