Za Atar Crusted Tuna with Cured Tomatoes and Merguez Vinaigrette
Elevate your next dinner with the bold, vibrant flavors of Za’atar Crusted Tuna with Cured Tomatoes and Merguez Vinaigrette. This elegant yet approachable dish combines the rich, earthy notes of za’atar-spiced seared tuna with the sweet complexity of slow-roasted cherry tomatoes, cured to perfection. The star of the plate, however, is the warm merguez vinaigrette—crafted from spicy sausage, red wine vinegar, and Dijon mustard—that ties every element together with a savory, tangy punch. Perfect for impressing dinner guests or indulging in restaurant-quality dining at home, this recipe offers a harmonious balance of robust Mediterranean and North African-inspired flavors. Ready in under an hour, it's a show-stopper that's as visually stunning as it is delicious. Keywords: za’atar tuna, cured tomatoes, merguez vinaigrette, Mediterranean-inspired recipe, seared tuna recipe.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Fresh tuna steak (sushi-grade)
- 4 tablespoons Za'atar spice blend
- 6 tablespoons Olive oil
- 1 pint Cherry tomatoes
- 2 teaspoons Kosher salt
- 1 teaspoon Sugar
- 2 sprigs Fresh thyme
- 4 links Merguez sausage (casings removed)
- 1 medium Shallot (minced)
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons Parsley (chopped)
- 1 teaspoon Black pepper (freshly ground)
Instructions
1. Preheat your oven to 250°F (120°C).
2. Prepare the cured tomatoes: Halve the cherry tomatoes, and place them cut side up on a parchment-lined baking sheet. Sprinkle evenly with 1 teaspoon kosher salt, 1 teaspoon sugar, and the leaves from the thyme sprigs. Drizzle with 2 tablespoons olive oil. Roast in the oven for 1 hour, or until shriveled but still juicy. Set aside to cool.
3. While the tomatoes are roasting, make the merguez vinaigrette: In a skillet over medium heat, cook the merguez sausage (casings removed) until browned and fully cooked, breaking it up into small bits with a spatula. Remove the cooked sausage and set aside, leaving the rendered fat in the pan.
4. In the same skillet, reduce the heat to low and add the minced shallot. Sauté for 1-2 minutes until softened. Stir in the red wine vinegar, Dijon mustard, and 1/4 cup olive oil. Whisk together until emulsified. Stir the cooked merguez bits and chopped parsley into the vinaigrette. Season with black pepper to taste. Keep warm until ready to serve.
5. Prepare the tuna: Pat the tuna steaks dry with a paper towel. Press 1 tablespoon of za'atar spice on each side of the tuna steaks, coating evenly.
6. Heat a large skillet over high heat and add 2 tablespoons olive oil. When the oil is shimmering and hot, sear the tuna steaks for 1-2 minutes per side, aiming for a rare to medium-rare center. Remove from heat and let rest for a minute.
7. To plate: Divide the cured tomatoes among four plates. Slice the tuna and fan over the tomatoes. Drizzle the merguez vinaigrette generously over the tuna and around the plate. Garnish with extra chopped parsley if desired.
8. Serve immediately and enjoy your elegant meal!
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 80 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
