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Cumin Crusted Seared Ahi Tuna with Lentils and Moroccan Roasted Carrots! #ahi

Seared Ahi with Moroccan Lentils

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Seared Ahi Tuna with a Cumin Fennel Seed Crust, over Moroccan lentils with roasted baby carrots, fresh herbs and a yogurt drizzle .


Units Scale
  • 810 ounces Ahi tuna ( 2 x 4-5 ounce pieces or equivalent)
  • 1 Tablespoon fennel seeds
  • 1 Tablespoon cumin seeds
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon chili flakes
  • 1/4 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 23 tablespoons oil ( olive, coconut)

 Seasoned Lentils

Moroccan Roasted Carrots

  • 2 tablespoons chopped italian parsley, dill or cilantro
  • drizzle plain yogurt- optional


  1. Set lentils to boil with water, salt and spices in a medium pot. Once boiling, cover and simmer on low heat until cooked through about 20-25 minutes. Uncover and let any extra liquid reduce for a few minutes. Drizzle with olive oil. Adjust salt and add a squeeze of lemon.
  2. Mix ahi spices together in a wide shallow bowl. Cut ahi no thinner than one inch thick at thinest point. Heat a generous amount of oil in a cast iron skillet, over medium high heat.
  3. Coat all sides of the ahi in the spice mix.
  4. When pan is smoking ( you wan the oil to be very hot), very carefully, slowing lay the Ahi in the hot oil. Using a splatter guard, protect yourself from popping seeds. You can also use a lid, but make sure to leave it partially open ( you don’t want ahi to steam or over cook)
  5. Sear each side about 1 -2 minutes or until golden. You want the edges seared just until golden and crispy, but the middle cooked rare. Set aside and slice.
  6. Plate the lentils, drizzle with plain yogurt and top with the Moroccan Roasted Carrots and Ahi.
  7. Sprinkle with fresh herbs.


Remember the key to getting a crispy crust on the Ahi- is to get the pan really nice and hot. Smoking hot!


  • Calories: 450