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Seared Ahi with Moroccan Lentils Recipe

Seared Ahi Tuna with a Cumin Fennel Seed Crust, over Moroccan lentils with roasted baby carrots, fresh herbs and a yogurt drizzle.

4.8 from 150 votes
45 mins
Total Time
2
servings
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Seared Ahi with Moroccan Lentils

How to Make the Best Seared Ahi with Moroccan Lentils

This Seared Ahi with Moroccan Lentils is a stunning dish that brings together the bold flavors of North African cuisine with perfectly seared tuna. The cumin and fennel seed crust creates a wonderfully aromatic, crunchy exterior while keeping the center of the ahi beautifully rare and silky. It’s an impressive restaurant-quality meal that comes together surprisingly quickly.

The Moroccan-spiced black lentils provide a hearty, protein-rich base that’s both nutritious and deeply satisfying. Seasoned with coriander and garlic, then finished with a bright squeeze of lemon and fresh herbs, they’re the perfect complement to the rich, meaty tuna. The optional yogurt drizzle adds a cool, creamy element that ties everything together.

Whether you’re looking to impress dinner guests or simply want to elevate your weeknight cooking, this dish delivers on all fronts. The contrast of textures—crispy crust, tender fish, and earthy lentils—along with the warming spices makes every bite memorable.

Seared Ahi with Moroccan Lentils

Seared Ahi with Moroccan Lentils

Seared Ahi Tuna with a Cumin Fennel Seed Crust, over Moroccan lentils with roasted baby carrots, fresh herbs and a yogurt drizzle.

4.8 from 150 votes
CourseMain
CuisineMoroccan
Keywordseared ahi, cumin crusted ahi, ahi recipes, searing ahi, how to sear ahi tuna, seared ahi tuna, seared ahi tuna recipes
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings2 servings
Calories450kcal
AuthorRare Ivy
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Ingredients

Ahi Tuna

Moroccan Lentils

For Serving

Instructions

Moroccan Lentils

  1. Set lentils to boil with water, salt and spices in a medium pot. Once boiling, cover and simmer on low heat until cooked through, about 20-25 minutes.
  2. Uncover and let any extra liquid reduce for a few minutes. Drizzle with olive oil. Adjust salt and add a squeeze of lemon.

Seared Ahi Tuna

  1. Mix ahi spices together in a wide shallow bowl. Cut ahi no thinner than one inch thick at the thinnest point.
  2. Heat a generous amount of oil in a cast iron skillet over medium high heat.
  3. Coat all sides of the ahi in the spice mix.
  4. When pan is smoking (you want the oil to be very hot), very carefully and slowly lay the Ahi in the hot oil. Using a splatter guard, protect yourself from popping seeds. You can also use a lid, but make sure to leave it partially open so the ahi doesn't steam or overcook.
  5. Sear each side about 1-2 minutes or until golden. You want the edges seared just until golden and crispy, but the middle cooked rare. Set aside and slice.

Assembly

  1. Plate the lentils, drizzle with plain yogurt and top with the Moroccan Roasted Carrots and Ahi.
  2. Sprinkle with fresh herbs and serve immediately.

Notes

  • The key to perfect seared ahi is a very hot pan and quick cooking—you want a beautiful crust with a rare center.
  • Black beluga lentils hold their shape well and have a lovely earthy flavor that pairs beautifully with the spiced tuna.
  • This dish pairs wonderfully with roasted baby carrots for added color and sweetness.
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