SERVES 4 OR 6
Ingredients
1/4 cup ghee
2 medium red onions, minced
6 cloves garlic, mashed into a paste
2 tablespoons tomato paste
3 plum tomatoes, cored and minced
1/4 green bell pepper, seeded and roughly chopped
1 serrano chilli, halved lengthwise, seeded with stem attached
1 tsp kosher salt
1 1/2 tsp ground cumin
3/4 tsp ground black pepper
1/2 tsp ground cinnamon
1/4 tsp cayenne
1 1/2 pounds tuna or swordfish steaks, skin and bones removed, cut into 1 ½ - to 2-inch pieces
1 lime, halved
METHOD
Melt the ghee in a medium pot or saucepan over medium heat.
Sauté the onions until slightly caramelised, about 15 minutes.
Add the garlic paste and cook for a few minutes, then stir in the tomato paste, tomatoes, bell pepper, and chilli. Cook 15 minutes; then add the salt, cumin, blawck pepper, cinnamon, and cayenne. Stir and cook another minute or two.
Pour in 1 cup water and bring to a simmer. Add the fish and stir gently to mix, being careful not to break up any pieces. Simmer, uncovered, until the fish is cooked through, about 10 minutes.
Squeeze a lime half (or the whole lime if it’s not particularly juicy) into the pot, stir gently, and remove from the heat. Cover and let sit 5 minutes before serving. Serve with basmati rice or flatbread, like Muradef.
ABOUT
THIS DISH
In the ancient ship-building town of Sur, we met with Sulaf al Rasbi in the quiet dining room of the Oman LNG (Liquefied Natural Gas) compound, where she works as the first professional female chef in town. She shared this recipe for a peppery tomato and tuna marak that is wonderful with another Sur specialty, crisp Muradef fennel bread, or with simple steamed basmati rice.
Gaspare Greco is the Executive Chef of Anantara Al Jabal Al Akhdhar Resort and has been at the helm of the resort’s restaurants and lounges since February 2017. In his current role he ensures the highest level of service at all of the resort’s dining options. Menus cater to all tastes, from Omani cuisine to South East Asian Cuisine and traditional English afternoon tea.
An industry veteran, Gaspare previously held the role of Executive Chef for Anantara Kihavah Resort and Villas in the Maldives, where he oversaw the operations of five dining outlets and two bars, spanning from poolside to fine dining. He also oversaw the pre-opening for Al Baleed Resort Salalah by Anantara where he created the F&B concepts and designed the menus.
During his tenure he received the prestigious Minor 2014 Award for Excellence for Best Culinary, beating off competition from 135 Minor Hotels and Resorts. With a career spanning over 25 years, Gaspare has travelled the world, heading up kitchens in luxury hotels in Beirut, Bahrain, Dubai, West Indies, Bahamas and Canada. He was featured in the BBC’s World Amazing Hotels: Life Beyond the Lobby in 2018.
Gaspare, a Canadian national, has a financial background and holds both a Bachelor of Business Administration and a Diploma in Hotel Management from Centennial College in Toronto. He also has a bachelor’s degree in Hotel/Motel Administration Management from Centennial College School of Business.
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