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
1
Watch how to make this recipe.
2
Special equipment: 12 wooden skewers soaked in water for 1 hour
Ingredients you will need
Water
Equipment you will use
Wooden Skewers
1
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
2
Let the glaze sit at room temperature for at least 30 minutes.
Ingredients you will need
Glaze
1
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
2
Add the onions and cook until soft, about 4 minutes.
Ingredients you will need
Onion
3
Add the garlic and cook for 30 seconds.
Ingredients you will need
Garlic
4
Add the tomato paste, cumin, allspice and cayenne, and cook 1 minute more.
Ingredients you will need
Tomato Paste
Allspice
Ground Cayenne Pepper
Cumin
5
Remove from the heat and let cool slightly.
6
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
7
Transfer to a bowl and chill for at least 1 hour.
Equipment you will use
Bowl
8
Preheat a charcoal grill to high heat using the direct heat method.
Equipment you will use
Grill
9
Divide the tuna mixture into 12 equal portions and roll into footballs.
Ingredients you will need
Roll
Tuna
10
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
11
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
12
Drizzle the kebabs with more glaze and scatter the parsley leaves over the top.
Ingredients you will need
Parsley
Glaze
13
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
14
Transfer to a serving bowl.
Equipment you will use
Bowl
15
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
16
Drizzle with olive oil and scatter parsley leaves over the top.
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.