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Ahi Tuna with a fresh twist with lemon juice, a medley of peppers, and fresh cilantro. This dish cooks quickly and stars clean, healthy ingredients. Moroccan Ahi Tuna is a great weeknight dinner or Shabbat meal appetizer.
2 pounds ahi tuna (sushi grade) – frozen loins or slices can be used as well
2-3 ounces toasted sesame oil
1 tablespoon avocado oil, peanut oil, or olive oil
8 cloves garlic
1 head of ginger
1 bunch of cilantro, chopped (reserve some for serving)
1 red pepper
1 green pepper
1 jalapeño
5 mini sweet peppers
2 lemons (4 ounces of juice)
prepared tehina
sesame seeds
cilantro
Cut the tuna into two-inch cubes, season well with salt and pepper and pour the toasted sesame oil over it. Let it marinate in the fridge while you sauté the peppers.
Slice the peppers thin.
Coat the pan with one tablespoon of oil. Sauté the peppers until they have slight char marks. Add the ginger and garlic. Add the chopped cilantro and give a light stir. Add salt and pepper for more flavor.
As soon as the sauté is done, add the tuna into the pot. Pour in the lemon juice, give one nice stir, cover with a tight lid, and let the steam do its thing. Turn the fire off. Leave the lid on for seven to 10 minutes.
Pour into a bowl, add a drizzle of tehina, sprinkle sesame seeds, and cilantro and serve.
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