After spending hours in the kitchen to make that perfect Thanksgiving Meal, shorter and simpler is in order.
Here's an under 25 minutes recipe from The Lebanese Kitchen (Phaidon Press, October 2012) by Salma Hage.
Sumac Crusted Tuna with Watermelon Salad
Preparation time: 20 minutes
Cooking time: 2-4 minutes
2 x 6 oz/180 g tuna loin steak
Olive boil, for brushing
1 tablespoon ground sumac
For the Watermelon Salad:
¼ watermelon, seeded and cubed
2 shallots, thinly sliced
¾ cup (3 oz/80 g) pitted black olives
4 mint sprigs, picked
2 tablespoons chopped fresh parsley
2 teaspoons red whine vinegar
2 tablespoons olive oil
Salt and pepper
Put all the ingredients for the watermelon salad into a large bowl, season with salt and pepper, and mix well. Set aside until ready to serve. Next, brush the tuna with olive oil and rub in the sumac Heat a heavy skillet or frying pan and, when hot, add the tuna steaks and cook for 2-4 minutes on each side, according to your taste. Serve immediately with the watermelon salad on the side.
(* Recipe from 'The Lebanese Kitchen' by Salma Hage- Phaidon Press, October 22, 2012- reproduced with permission of the publisher, all rights reserved)