Za’atar-Crusted Tuna With Cured Tomatoes and Merguez Vinaigrette

The first time I encountered this dish, it was a revelation. I remember pulling the intensely flavorful, slow-roasted tomatoes from the oven, their skins shimmering and taut with concentrated sweetness. It was a sensory prelude to the main event: perfectly seared tuna, coated in fragrant za’atar, its herbaceous punch a delightful counterpoint to the tender fish. This recipe, passed down from a cherished magazine clipping and perfected over time, speaks to the magic that happens when simple, high-quality ingredients are treated with patience and respect. It’s a testament to the idea that sometimes, the most profound culinary experiences come from unexpected sources and require a little bit of planning, but reward you tenfold with every bite.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 4 hours (for tomatoes) + 20 minutes (for fish and vinaigrette) = 4 hours 20 minutes
• Total Time: 4 hours 50 minutes
• Servings: 4
• Yield: 4 tuna portions
• Dietary Type: Pescatarian, Dairy-Free

Ingredients

For the Cured Tomatoes:

• 12 plum tomatoes
• 1/4 cup olive oil
• 1 1/2 teaspoons paprika
• 2 teaspoons kosher salt
• 1 1/2 teaspoons chopped garlic
• 2 tablespoons chopped shallots
• 1 teaspoon chopped thyme
• 1/4 cup chopped basil

For the Merguez Vinaigrette:

• 1/2 lb merguez sausage, casing removed
• 1/4 cup sherry wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon chopped shallot
• 1 tablespoon capers
• 1 tablespoon tomato sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons chopped chives

For the Za’atar-Crusted Tuna:

• 3 tablespoons canola oil
• 4 (6-ounce) portions tuna (sushi-grade is highly recommended)
• Kosher salt, to taste
• Black pepper, to taste
• 1 cup za’atar spice mix

Equipment Needed

• Baking sheet
• Large mixing bowl
• Saute pan
• Whisk
• Cast iron pan or heavy-bottomed skillet
• Tongs
• Plates for serving

Instructions

This dish requires a bit of forethought, primarily due to the slow curing of the tomatoes, which imparts an unparalleled depth of flavor. Begin by preheating your oven to a gentle 200 degrees F. This low temperature is key to slowly concentrating the natural sugars and flavors of the tomatoes without them turning to mush.

In a mixing bowl, combine the whole plum tomatoes with 1/4 cup olive oil, paprika, 2 teaspoons kosher salt, 1 1/2 teaspoons chopped garlic, 2 tablespoons chopped shallots, 1 teaspoon chopped thyme, and 1/4 cup chopped basil. Toss everything together gently to ensure each tomato is coated. Spread this mixture evenly on a baking sheet. Place the baking sheet in the preheated oven and allow the tomatoes to cure for 4 hours. They should become tender, slightly shriveled, and intensely sweet.

While the tomatoes are nearing the end of their cooking time, prepare the vibrant merguez vinaigrette. In a saute pan set over medium-high heat, add the merguez sausage, with the casing removed. Cook the sausage, crumbling it as it browns, for approximately 10 minutes, until it’s nicely browned and rendered.

Once the sausage is cooked, remove it from the pan and set it aside. Carefully drain off all but 2 tablespoons of the rendered fat from the pan. Return the pan to medium heat. Pour in the sherry wine vinegar to deglaze the pan, scraping up any browned bits from the bottom with a whisk or spatula. Let this simmer for about 1 minute.

Now, add 1 tablespoon olive oil, 1 tablespoon chopped shallot, the capers, and the tomato sauce to the pan. Stir to combine everything and incorporate the flavors. Remove the pan from the heat. Season the vinaigrette with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir in the 2 teaspoons chopped chives and then return the cooked merguez sausage to the pan, mixing it into the vinaigrette. Keep this warm.

Now for the star of the show: the tuna. Heat a cast iron pan or a heavy-bottomed skillet over high heat. Add 3 tablespoons of canola oil. Allow the oil to heat until it is smoking – this indicates it’s hot enough for a perfect sear.

While the pan heats, season your tuna portions generously with kosher salt and black pepper on all sides. Next, place the za’atar spice mix on a plate or shallow dish. Roll each tuna portion in the za’atar, pressing gently to ensure it adheres well and creates a thick, even crust.

Carefully place the za’atar-crusted tuna into the smoking hot pan. Sear the tuna for 1 minute on each side. This timing is crucial for achieving a beautifully rare interior. If you prefer your tuna more cooked, adjust the searing time accordingly, but be mindful not to overcook it, as it will become dry.

To serve, evenly divide the cured tomatoes and the za’atar-crusted tuna among plates. Spoon the warm merguez vinaigrette generously over the tuna and alongside the tomatoes. Serve immediately to enjoy the contrasting textures and temperatures.

Expert Tips & Tricks

• Tomato Perfection: If you find your oven runs a bit hot, you can reduce the temperature slightly for the tomatoes, or even place them in the oven earlier in the day and then turn the oven off, leaving them to continue their slow curing in the residual heat. For a more hands-off approach, a slow cooker on the “warm” setting can also work for the tomatoes, though they may benefit from a final crisping under the broiler for a few minutes once ready.
• Za’atar Quality: The quality of your za’atar spice mix can significantly impact the final flavor. Look for a fresh, vibrant blend that includes toasted sesame seeds, sumac, and dried thyme, oregano, and marjoram. If your za’atar is a bit bland, consider toasting it lightly in a dry pan before coating the tuna to awaken its aromatics.
• Tuna Selection: For the best results, always opt for sushi-grade tuna. This ensures it’s safe to eat rare and has the firm, meaty texture required for this preparation. Look for tuna with a bright, ruby-red color and a fresh, oceanic aroma.
• Vinaigrette Nuances: The merguez sausage adds a delightful richness and subtle spice to the vinaigrette. If you can’t find merguez, a good quality lamb sausage is the closest substitute, but avoid pork-based sausages like chorizo, which can overwhelm the delicate flavors of the tuna and tomatoes.

Serving & Storage Suggestions

This dish is best enjoyed immediately after preparation when the tuna is perfectly seared and the vinaigrette is warm. The cured tomatoes, however, are also delicious served at room temperature. You can store any leftover cured tomatoes in an airtight container in the refrigerator for up to 3 days; they will continue to meld and deepen in flavor. The merguez vinaigrette can also be stored separately in the refrigerator for up to 2 days and gently reheated before serving. Leftover tuna, if any, is best enjoyed cold and can be added to salads.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	714 kcal
Calories from Fat		472 g
Total Fat	52.5 g	80 %
Saturated Fat	10.9 g	54 %
Cholesterol	97.5 mg	32 %
Sodium	1767.5 mg	73 %
Total Carbohydrate	11.3 g	3 %
Dietary Fiber	2.8 g	11 %
Sugars	5.2 g	20 %
Protein	48.7 g	97 %

(Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.)

Variations & Substitutions

• Herbaceous Twist: If you enjoy fresh herbs, consider adding a sprinkle of fresh mint or parsley to the cured tomatoes in the last 30 minutes of cooking for an added layer of brightness.
• Spicy Kick: For those who like a bit more heat, a finely minced red chili pepper can be added to the vinaigrette along with the shallots.
• Vegetarian Option: While the merguez is integral to the vinaigrette’s flavor, for a vegetarian adaptation, you could omit the sausage and instead create a robust vinaigrette by sautéing shallots and garlic, deglazing with sherry vinegar, and adding a touch of smoked paprika for depth.

FAQs

Q: Can I make the cured tomatoes ahead of time?
A: Absolutely! The cured tomatoes can be made a day or two in advance and stored in the refrigerator, making this dish even more accessible for weeknight entertaining.

Q: What kind of tuna is best for this recipe?
A: For the best results, use high-quality, sushi-grade tuna. This ensures it’s safe to consume rare and has the firm texture that holds up well to searing.

Q: Is it possible to substitute the merguez sausage?
A: While merguez sausage is highly recommended for its unique flavor profile, if unavailable, a good quality lamb sausage would be the closest substitute. However, avoid pork-based sausages like chorizo as they can overpower the dish.

Q: How can I tell if my tuna is seared perfectly?
A: For rare tuna, sear for approximately 1 minute per side over high heat. The exterior should be nicely crusted with za’atar, while the interior should remain cool and ruby-red.

Q: Can I use a different spice mix instead of za’atar?
A: Za’atar provides a distinctive Middle Eastern flavor. While you could experiment with other blends like dukkah or even a herbed breadcrumb mixture, it will significantly alter the dish’s character.

Final Thoughts

This Za’atar-Crusted Tuna with Cured Tomatoes and Merguez Vinaigrette is more than just a recipe; it’s an experience. It’s a testament to the power of slow cooking to unlock incredible flavor and the satisfying contrast of textures and tastes when executed with care. I encourage you to embark on this culinary journey, to embrace the patience required for the tomatoes, and to revel in the explosion of flavors when everything comes together. Serve it with a crisp white wine or a light rosé, and prepare to impress your guests, or simply treat yourself to a truly memorable meal. I’d love to hear about your experience creating this dish!