Tunisian Harissa-Glazed Tuna with Roasted Fennel, Chickpeas and Chermoula Greens

Instructions

1. 01

   Heat the oven to 425°F (220°C).

2. 02

   Toss the fennel wedges with 1/2 tbsp of the olive oil, a pinch of salt, and the ground cumin. Spread on a small sheet pan and roast 20 minutes, turning once at minute 12, until edges caramelize.

3. 03

   After 12 minutes, scatter the chickpeas around the fennel and return to the oven for the remaining 8 minutes.

4. 04

   While the fennel finishes, make the chermoula: in a small bowl, whisk the tahini, lemon juice, half the minced garlic, the turmeric, the cilantro, and 1 tablespoon of water until smooth. Season with a pinch of salt.

5. 05

   Pat the tuna dry. Season both sides with salt and pepper. Rub the harissa paste over both sides.

6. 06

   Heat the remaining 1 tbsp olive oil in a heavy skillet over medium-high heat. Sear the tuna 1.5 minutes per side for medium-rare (longer if you prefer well-done). Remove to a cutting board and rest 2 minutes.

7. 07

   Toss the baby spinach with the chermoula and pile onto the plate. Top with the roasted fennel and chickpeas. Slice the tuna against the grain and lay it over the top. Finish with the parsley, lemon zest, and a final crack of pepper.