Ingredients
Serves 5
Tuna Warra Inhib
1 kg of tuna, cut into 100g pieces, two pieces per serve
3 tbs Maha Harissa paste (see below)
10 large vine leaves, washed and stalks removed
Maha Harisa Paste
250g red bullet chillies, seeds removed
½ loaf of stale white bread, crusts removed
100mls olive oil
100mls malt vinegar
¼ bunch coriander
¼ bunch mint
2tbs roasted pine nuts
2tbs roasted hazelnuts
Salt
2tbs roasted cumin seeds
Tazah Wu Mjafat (Fresh and Dry Grape Dressing)
250gs seedless red grapes cut in half
100gs white Iranian raisins
¼ bunch of chopped chives
2 finely diced shallots
50gs toasted pine nuts
Olive oil
10mls arak (if not available use ouzo)
10mls tomato ketchup
20mls sherry vinegar
Sea salt to season
Red Russian, Red Onion and Bah’le Salad
1 punnet of red Russian tomatoes cut in half
1 bunch of bah’le (purslane) – picked removing thick stem
1 red onion shaved
Sea salt
Cracked white pepper
¼ bunch of mint, torn
3 cloves garlic
Pinch of salt
200mls extra virgin olive oil
Juice of two lemons
Method
Tuna Warra Inhib
Cut tuna into desired shapes. Rub in Maha Harisa paste.
Wrap the fish in vine leaves, covering all sides.
Char grill on a hot grill until warm inside – check using a skewer.
Maha Harisa Paste
Place all in a food processor and puree until smooth. You may need to adjust with a little more olive oil if dry. Store in the fridge in an air tight jar, making sure the surface is covered in oil to keep it fresh.
Tazah Wu Mjafat (Fresh and Dry Grape Dressing)
Mix all together and season to taste. Leave it sit as long as possible for the flavours to develop fully.
Red Russian, Red Onion and Bah’le Salad
Place garlic and salt in mortar and pestle, and smash until creamy.
Add oil and lemon juice and mash together.
Loosely fold all of the ingredients together in a bowl and serve.
Notes
Please note that all Maha Bar and Grill recipes are to be used as a guideline. Our chefs cook from the heart, weights and measures cannot measure what comes from the soul.