Tuna Tagine with Fresh Capellini

I found this wonderful store here that stores mediterranean spices and preserves, like sumac and preserved lemons; I jumped at the bottle of preserved limes, simply for that wonderfully tart flavour that it brings to stews. Tuna season's also back, and since I'm presently obsessing over fresh pasta, I decided to bring all of it together with a tuna tagine served over fresh capellini. The capellini recipe can be found here, and use the finest white flour available, else the capellini wouldn't hold its form when thinned down.

This tagine is a simple enough dish, with a thick tomato base and light lemony tones brought in by the sumac and preserved limes. Also keep a little sumac aside for dusting. I've used tuna for the tagine, but any firm white fish can be used. However, if you're using a mild flavoured white fish, marinate it in the chermoula over-night. With tuna, as it is a strong flavoured fish, around 2 hours in the chermoula should suffice, as it would lightly complement the flavour of the tuna.

Ingredients

Fish and Chermoula

• 400 g fresh tuna filet, cut into bite sized pieces
• 1 small bunch parsley, roughly chopped
• 3 stalks coriander, roughly chopped
• 4 cloves garlic, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 2 tsp paprika
• 1 tsp chili flakes
• 1 tbsp water

Tagine

• 1 medium onion
• 3 tomatoes, chopped
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