Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus

Name: Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 kilograms chickpeas, drained, rinsed well and drained again; 5 Tbsps canola oil; 0 teaspoons cayenne pepper; 2 teaspoons Dijon mustard; 1 leave Fresh flat-leaf parsley , for garnish; 59 milliliters chopped fresh flat-leaf parsley, plus whole leaves for serving; 8 fresh mint leaves, finely chopped; 680 grams fresh tuna; 2 cloves garlic, smashed to a paste; 4 cloves garlic, smashed; 1 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 teaspoon ground cumin; 1 Tbsp r honey; 1 teaspoon honey; 3 dashes Few hot sauce, such as Tabasco, optional; 1 Juice of lemon; 4 servings Kosher salt and freshly ground black pepper; 2 teaspoons fresh lemon juice; 1 Zest of lemon; 118 milliliters extra-virgin olive oil; 118 milliliters pomegranate molasses; 1 small red onion, finely diced; 1 serrano chile, sliced; 2 teaspoons toasted sesame oil; 59 milliliters tahini; 3 Tbsps tomato paste

Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus

The recipe Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus could satisfy your middl eastern craving in approximately 3 hours and 5 minutes. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 1193 calories, 60g of protein, and 69g of fat per serving. If you have lemon zest, olive oil, tuna, and a few other ingredients on hand, you can make it. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. It works well as a pricey main course.

Instructions

Watch how to make this recipe.

Special equipment: 12 wooden skewers soaked in water for 1 hour

Ingredients you will need

Water

Equipment you will use

Wooden Skewers

Whisk together the pomegranate molasses, honey, lemon juice, mustard and mint and season with salt and pepper.

Ingredients you will need

Pomegranate Molasses

Salt And Pepper

Lemon Juice

Mustard

Honey

Mint

Equipment you will use

Whisk

Let the glaze sit at room temperature for at least 30 minutes.

Ingredients you will need

Glaze

Heat 2 tablespoons canola oil in a small saute pan over high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the onions and cook until soft, about 4 minutes.

Ingredients you will need

Onion

Add the garlic and cook for 30 seconds.

Ingredients you will need

Garlic

Add the tomato paste, cumin, allspice and cayenne, and cook 1 minute more.

Ingredients you will need

Tomato Paste

Allspice

Ground Cayenne Pepper

Cumin

Remove from the heat and let cool slightly.

Cut the tuna into large chunks and add it to a food processor along with the cooled spice mixture, the 1/4 cup chopped parsley and lemon zest. Season with salt and pepper. Process until fairly smooth.

Ingredients you will need

Salt And Pepper

Lemon Zest

Parsley

Tuna

Equipment you will use

Food Processor

Transfer to a bowl and chill for at least 1 hour.

Equipment you will use

Bowl

Preheat a charcoal grill to high heat using the direct heat method.

Equipment you will use

Grill

Divide the tuna mixture into 12 equal portions and roll into footballs.

Ingredients you will need

Roll

Tuna

Brush the koftes with some of the remaining oil and sprinkle with salt and pepper. Grill until golden brown and slightly charred on all sides and just cooked through, about 2 minutes per side. Reserve some of the glaze for serving, and then brush the koftes with some of the remaining glaze each time you turn.

Ingredients you will need

Salt And Pepper

Glaze

Cooking Oil

Equipment you will use

Grill

Transfer the skewers to a platter and mound some of the Spicy Hummus next to them.

Ingredients you will need

Hummus

Equipment you will use

Skewers

Drizzle the kebabs with more glaze and scatter the parsley leaves over the top.

Ingredients you will need

Parsley

Glaze

Put two-thirds of the chickpeas in a food processor along with the tahini, sesame oil, honey, garlic, chile, lemon juice, hot sauce if using and season with salt and pepper. Puree until almost smooth. With the machine running, drizzle in enough olive oil to make a smooth but thick puree.

Ingredients you will need

Salt And Pepper

Lemon Juice

Sesame Oil

Chickpeas

Hot Sauce

Olive Oil

Garlic

Tahini

Chili Pepper

Honey

Equipment you will use

Food Processor

Transfer to a serving bowl.

Equipment you will use

Bowl

Put the remaining chickpeas in a bowl and mash coarsely with a potato masher. Spoon the mashed chickpeas on top of the puree.

Ingredients you will need

Chickpeas

Potato

Equipment you will use

Potato Masher

Bowl

Drizzle with olive oil and scatter parsley leaves over the top.

Ingredients you will need

Parsley

Olive Oil

Equipment

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tunan on the menu? Try pairing with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Raymond R Collection Merlot

The Merlot fills the mouth with smooth cherry, raspberry and plum flavors along with hints of earth and spice in the toasty vanilla finish. Full-bodied, yet approachable, with a good balance of acid and tannins. Pair with anything from grilled salmon, pork tenderloin, barbequed chicken and ribs to Thai red curry or Moroccan tagine.