4 tbsp baharat
1 x 1 lb tuna loin (belly removed)
2 ounce kataifi noodles
8 olives pitted and sliced
2 tbsp argan oil
1 ounce syltede løg

Baharat Crust:
In a mixing bowl. Mix the following ingredients:
1 cup black pepper
1 ¾ cups ground cumin
¾ cup paprika
½ cup cinnamon
1.5 tbsp ground cardamom
¼ kop salt

Kataifi:
Unroll the kataifi on to a baking sheet lined with parchment paper and drizzle with olive oil and salt.
Steg på 200 ° C i 8-10 minutter eller indtil let brunet.

Tuna:
Fjern maven fra lænden og drys skorpen på tunen og lad sidde i 5-6 minutter.

Steps:
1. While the tuna is tempering. Turn on your saute pan on high and put in 1 tbsp of canola oil.
2. Sear the tuna on high for no more than 5 seconds per side of the tuna, making sure the sear the outside surface area completely.
3. Once the tuna is seared, place it in the fridge to cool for no less than half an hour.
4. Once cool, cut the tuna into ¼ inch thick strips across the width of the tuna loin.
5. Placer på det ønskede plateringsapparat i enhver konfiguration og klæd hvert stykke med kataifi, oliven og arganolie, syltede løg i den rækkefølge. Afslut pladen ved at dryppe 1 spsk løgbeinsvæske og noget revet basilikum eller mynte.