Moroccan Pasta with Grilled Tuna

Moroccan Pasta with Grilled Tuna
Photo by France Ruffenach


  • 12 oz. dried fusilli pasta
  • 1 tsp. sweet paprika
  • Kosher salt
  • ¼ tsp. turmeric
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ tsp. cayenne
  • ½ cup minced yellow onion
  • + 8 more ingredients
    • 10 Tbs. extra-virgin olive oil
    • 1-½ tsp. ground cumin
    • 1 lb. fresh tuna (about 1 inch thick)
    • 3 cloves garlic, minced
    • Freshly ground black pepper
    • 6 Tbs. fresh lemon juice
    • Lemon wedges as a garnish
    • 1/3 cup packed chopped cilantro leaves, plus ¼ cup whole cilantro leaves

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the fusilli and cook until al dente, 12 to 15 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator. Heat a charcoal or gas grill to medium-hot. In a blende...

View full recipe at Fine Cooking


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