Moroccan Tuna Cubes with Purslane is a flavorful and nourishing dish combining tender, lightly seared tuna with slowly cooked purslane, aromatic Moroccan spices, preserved lemon, and pitted red olives. The tuna is cooked separately to keep the cubes juicy and intact, while the purslane is prepared with onion, garlic, herbs, and olive oil. The two components are combined briefly before serving for a balanced and delicious Moroccan-inspired meal.
Recipe Information
- Cuisine: Moroccan
- Course: Main Course
- Preparation Time: 20 minutes
- Marinating Time: 15 minutes
- Cooking Time: 25–30 minutes
- Total Time: Approximately 50 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
For the Tuna Cubes
- 800 g (1.75 lb) fresh tuna steaks, skin and bones removed
- ½ small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
For the Purslane
- 750 g (1.65 lb) fresh purslane
- ½ small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh parsley
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon black pepper
- Salt to taste
- 2–4 tablespoons water, only if necessary
For Finishing
- 100 g (3.5 oz) pitted Moroccan red olives
- Rind of ½ preserved lemon, rinsed and cut into small strips
- Chopped cilantro or parsley for garnish
Preparation
1. Prepare the Ingredients
Wash the purslane thoroughly several times to remove any soil. Drain it well, remove excessively thick stems, and chop the leaves and tender stems into medium-sized pieces.
Pat the tuna dry with paper towels and cut it into evenly sized cubes measuring approximately 2.5–3 cm. Uniform cubes will cook more evenly and retain a better texture.
2. Season the Tuna
Place the tuna cubes in a bowl. Add the lemon juice, paprika, cumin, ginger, coriander, turmeric, black pepper, salt, and minced garlic.
Mix gently until every cube is evenly coated. Leave the tuna to marinate in the refrigerator for approximately 10–15 minutes. Avoid marinating it for too long because the lemon juice can begin to change its texture.
3. Cook the Tuna Cubes
Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Add the first half of the chopped onion and cook for approximately 2–3 minutes, until slightly softened.
Add the tuna cubes in a single layer without overcrowding the pan. Sear them for 2–3 minutes on the first side, then turn them gently and cook for another 2–3 minutes.
The tuna should be lightly browned on the outside and just cooked through. Avoid overcooking it, as this can make the cubes dry and firm.
Transfer the cooked tuna to a clean plate and keep it covered while preparing the purslane.
4. Cook the Onion and Garlic
In the same pan, add the remaining tablespoon of olive oil and the other half of the chopped onion. Cook over medium heat for 3–4 minutes, stirring regularly, until soft and translucent.
Add the minced garlic and cook for approximately 30 seconds, just until fragrant.
5. Add the Purslane and Spices
Add the chopped purslane gradually, stirring after each addition until it begins to wilt and creates enough room in the pan.
Add the paprika, cumin, ginger, turmeric, black pepper, salt, chopped cilantro, and parsley. Mix thoroughly so the vegetables are evenly coated with the spices.
Cover the pan and cook over medium-low heat for 10–12 minutes. Purslane naturally releases moisture, so water may not be necessary. If the pan becomes too dry, add only 2–4 tablespoons of water.
6. Reduce the Purslane
Remove the lid and continue cooking for another 5–8 minutes, stirring occasionally, until the purslane is tender and most of the released liquid has evaporated.
The finished purslane should be moist and flavorful but not watery.
7. Add the Preserved Lemon and Olives
Add the pitted red olives and preserved-lemon strips to the cooked purslane. Mix gently and cook uncovered for approximately 3 minutes so their flavors blend with the vegetables.
Taste before adding more salt because preserved lemon and olives already contain salt.
8. Return the Tuna to the Pan
Arrange the cooked tuna cubes over the purslane. Cover the pan and warm everything together over low heat for approximately 2 minutes.
Avoid stirring vigorously so the tuna cubes remain intact and do not break apart.
9. Serve
Transfer the cooked purslane to a Moroccan serving plate and arrange the tuna cubes neatly on top. Distribute the red olives and preserved-lemon strips around the tuna, then garnish with a small amount of chopped cilantro or parsley.
Serve immediately while warm.
Professional Cooking Tips
- Use firm, fresh tuna steaks so the cubes retain their shape during cooking.
- Drying the tuna before seasoning helps it brown properly.
- Cook the tuna separately and return it only at the end to prevent overcooking.
- Do not overcrowd the pan; cook the tuna in two batches if necessary.
- Drain the washed purslane thoroughly to avoid a watery finished dish.
- Rinse the olives and preserved lemon if you want to reduce excess salt.
- Add the preserved lemon near the end to maintain its distinctive Moroccan citrus flavor.
Serving the recipe:
You can serve this recipe in the Moroccan style with traditional Moroccan salads as a main dish, a healthy, easy-to-prepare, and complete meal.
If you are exercising, you can eat this meal after your training session as a healthy, nutritious, and suitable meal an hour after your workout.
You can serve this Tuna Cubes with Purslane, Preserved Lemon and Red Olives recipe alongside delicious Moroccan salads in small dishes surrounding it as a main course, such as:
Here are some of the most popular traditional Moroccan salads that are served with tagine as a main course.
Moroccan Roasted Tomato, Onion & Pepper Salad Recipe
Traditional Moroccan Tomato Cucumber and Onion Salad Recipe
Moroccan salad with tomatoes, onions, and roasted green peppers
Moroccan salad with onions, tomatoes, and roasted red and yellow peppers
Moroccan Lettuce, Tomato, Onion & Cucumber Salad
In Morocco, fruits, some types of melon, and some drinks from the juice menu in Moroccan cuisine are served as dessert after the meal.In Morocco, fruits, some types of melon, and some drinks from the juice menu in Moroccan cuisine are served as dessert after the meal.
Show Health Benefits Nutritional Value
Health Benefits
1. High in Quality Protein
Each serving provides approximately 53 g of protein, mainly from fresh tuna. Protein contributes to the maintenance and growth of muscle mass and supports post-exercise recovery.
2. Rich in Vitamin B12 and Selenium
Tuna provides vitamin B12, which contributes to normal red blood cell formation and nervous-system function. It is also rich in selenium, an essential mineral involved in normal antioxidant and immune functions.
3. Provides Omega-3 Fatty Acids
Fresh tuna contains EPA and DHA omega-3 fatty acids, although the amount varies according to the tuna species. Fish provides protein, vitamin B12, vitamin D, selenium and omega-3 fatty acids as part of a balanced diet.
4. Supports Normal Muscle and Nerve Function
Purslane provides potassium and magnesium, two minerals involved in normal muscle contraction, nerve function and fluid balance. This makes the dish especially suitable as part of a balanced post-workout meal.
5. Provides Iron and Vitamin C
Tuna, purslane, herbs and spices contribute iron, while purslane and lemon provide vitamin C. Vitamin C supports normal collagen formation and helps the body absorb iron from plant-based ingredients.
6. Contains Mostly Unsaturated Added Fat
The olive oil and Moroccan olives provide predominantly unsaturated fats. The recipe uses only two tablespoons of olive oil for four servings, keeping the total added fat moderate.
7. Rich in Vegetables and Plant Compounds
Purslane, cilantro, parsley, onion, garlic and Moroccan spices contribute naturally occurring plant compounds and add flavor without requiring sugar-heavy sauces.
8. Contains No Added Sugar
The recipe contains no added sugar and is naturally low in sugars. Most of its carbohydrates come from purslane, onion, garlic, herbs and spices.
9. Suitable for a Post-Workout Meal
The high protein content supports muscle recovery, while potassium and magnesium contribute to normal muscle function. After an intense or endurance-based training session, the dish can be served with a suitable carbohydrate source according to individual energy needs.
Estimated Nutritional Value
Per serving — ¼ of the recipe
| Nutrient | Estimated Amount |
|---|---|
| Energy | 365 kcal |
| Protein | 53 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Natural Sugars | 3 g |
| Added Sugars | 0 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Cholesterol | 78 mg |
| Sodium | Approximately 780 mg |
| Potassium | Approximately 1,850 mg |
| Magnesium | Approximately 200 mg |
| Calcium | Approximately 155 mg |
| Iron | Approximately 6.5 mg |
| Vitamin C | Approximately 25 mg |
| Vitamin B12 | Approximately 4.2 mcg |
| Selenium | Approximately 180 mcg |
Important Nutrition Notes
- The values are estimates calculated from the raw ingredients and standard nutritional reference data.
- The calculation assumes fresh yellowfin tuna and four equal servings.
- Moroccan salads, bread, drinks and any additional accompaniments are not included.
- Sodium varies considerably according to the olives, preserved lemon and amount of added salt.
- Rinsing the olives and preserved lemon before use can help reduce excess surface salt.
- Cooking time and temperature may affect some nutrients, particularly vitamin C.
- The nutritional composition can vary according to the exact tuna species and the amount of oil retained after cooking.
Tuna Consumption Note
The type of tuna matters. Yellowfin and albacore tuna are classified by the FDA as “Good Choices,” while bigeye tuna is listed as a “Choice to Avoid” for people who are pregnant or breastfeeding and for children because of its higher mercury level.
One serving of this recipe contains approximately 200 g (7 oz) of raw tuna, which is larger than the FDA’s reference fish serving of 4 oz (113 g) for pregnancy and breastfeeding. People in these groups should identify the tuna species, adjust the portion and follow current local fish-consumption guidance.
This information is provided for general nutritional purposes and is not a substitute for personalized medical or dietary advice.
Frequently Asked Questions
1. What are Moroccan Tuna Cubes with Purslane?
Moroccan Tuna Cubes with Purslane is a flavorful main dish made with seared fresh tuna, cooked purslane, onion, garlic, fresh herbs, Moroccan spices, preserved lemon, and pitted red olives. The tuna and purslane are cooked separately before being combined briefly for serving.
2. Can tuna and purslane be cooked together?
Yes. However, it is better to cook them separately at first. Searing the tuna before cooking the purslane helps the cubes retain their shape and prevents the fish from becoming dry during the longer vegetable-cooking stage.
3. What type of tuna is best for this recipe?
Fresh yellowfin or albacore tuna steaks work well because their firm texture makes them easy to cut into cubes. Choose thick, evenly colored steaks with firm flesh and a fresh, mild aroma.
4. Can I use frozen tuna steaks?
Yes. Thaw the tuna completely in the refrigerator, drain any released liquid, and dry it thoroughly with paper towels before cutting and seasoning it. Removing excess moisture helps the cubes brown properly.
5. Can canned tuna be used instead?
Canned tuna can be used as a convenient alternative, but it will produce a different texture. Drain it thoroughly and fold it gently into the cooked purslane during the final few minutes instead of searing it at the beginning.
6. How should fresh purslane be cleaned?
Place the purslane in a large bowl of cold water, move it gently to release any soil, and lift it out without pouring the dirty water over the leaves. Repeat this process several times, then drain it thoroughly before chopping.
7. Can purslane stems be eaten?
Yes. The leaves and tender stems are edible. Remove only the thickest or toughest stems, then chop the remaining purslane into manageable pieces.
8. Why should the tuna be dried before cooking?
Surface moisture prevents proper browning and can cause the tuna to steam. Drying it helps create lightly seared edges while keeping the center moist.
9. How long should the tuna be marinated?
Marinate the tuna for approximately 10–15 minutes. Avoid leaving it in the lemon-based marinade for much longer than 30 minutes because the acidity can begin changing the texture of the fish.
10. How long do tuna cubes take to cook?
Medium-sized tuna cubes generally require approximately 5–6 minutes, depending on their size and the heat of the pan. Turn them gently so they cook evenly without breaking apart.
11. What temperature should tuna reach?
For fully cooked fish, FoodSafety.gov recommends an internal temperature of 63°C (145°F). Without a thermometer, cook until the tuna is opaque and separates easily with a fork. Avoid cooking it longer than necessary because tuna can dry out quickly.
12. How can I prevent the tuna from becoming dry?
Cut the tuna into evenly sized cubes, sear it briefly in a hot pan, remove it as soon as it is cooked, and return it only during the final two minutes. Avoid stirring vigorously after placing it over the purslane.
13. Why is the purslane cooked uncovered at the end?
Purslane naturally releases moisture as it cooks. Removing the lid during the final few minutes allows excess liquid to evaporate and produces a moist but not watery finished dish.
14. Can I replace purslane with another vegetable?
Yes. Spinach, Swiss chard, or mallow leaves can be used, although the flavor and cooking time will differ. Add delicate greens gradually and cook until tender without allowing them to become excessively watery.
15. What can I use instead of preserved lemon?
Fresh lemon zest can provide a citrus note when preserved lemon is unavailable. Use it sparingly because it does not have the same fermented, salty flavor as Moroccan preserved lemon.
16. Can I use a different type of olive?
Yes. Moroccan red olives provide the most appropriate traditional flavor and color, but pitted green or purple olives may be substituted. Their saltiness and flavor intensity can vary.
17. How can I reduce the sodium?
Rinse the olives and preserved-lemon rind under cold water, reduce or omit the additional salt, and taste the purslane before seasoning it again. The olives and preserved lemon already contribute considerable saltiness.
18. Is Moroccan Tuna with Purslane high in protein?
Yes. One-fourth of this recipe provides an estimated 53 g of protein, primarily from the tuna. The actual amount can vary according to the tuna species, portion size, and exact ingredients used.
19. Is this recipe suitable after exercise?
It can be served as part of a balanced post-workout meal because it provides protein along with potassium and magnesium from the purslane. After prolonged or intense exercise, it may be paired with an appropriate carbohydrate source according to individual energy needs.
20. What is the estimated nutritional value per serving?
One-fourth of the recipe provides approximately 365 calories, 53 g protein, 12 g carbohydrates, 4 g fiber, and 12 g fat. These estimates exclude bread, salads, drinks, and other accompaniments.
21. Can the recipe be prepared in advance?
Yes. The purslane mixture can be prepared in advance and refrigerated. For the best tuna texture, sear the cubes shortly before serving and warm them over the cooked purslane for about two minutes.
22. How should leftovers be stored?
Allow the food to cool briefly, then transfer it to a clean airtight container and refrigerate it within two hours. According to USDA guidance, properly refrigerated cooked leftovers should generally be consumed within 3–4 days.
23. How should the dish be reheated?
Reheat it gently in a covered pan with one or two tablespoons of water. Warm the purslane first, then place the tuna on top to limit overcooking. Food-safety guidance recommends reheating leftovers to 74°C (165°F).
24. Can Moroccan Tuna with Purslane be frozen?
Yes, but freezing can soften the purslane and make the tuna slightly drier. For better quality, freeze it in an airtight container for up to one month and thaw it overnight in the refrigerator before reheating.
25. What can I serve with Moroccan Tuna and Purslane?
Serve it with traditional Moroccan salads such as zaalouk, taktouka, carrot salad, or beetroot salad. Moroccan bread, plain rice, roasted potatoes, or couscous can be added when a more substantial meal is desired.
26. Does the type of tuna matter for mercury?
Yes. Mercury levels vary between tuna species. For pregnant or breastfeeding people and children, current FDA guidance classifies yellowfin and albacore tuna as “Good Choices” and bigeye tuna as a “Choice to Avoid.” Check the species and follow current local fish-consumption advice.
Leave a Reply