Seared Tuna & Zaatar Skewers





By Luca Villari

Ingredients for Parsley and Lemon Tapenade:

  • 1 x 25g pitted kalamata olives
  • 2 large anchovies
  • 1 clove garlic crushed
  • 2 tbsp capers
  • 1 tsp dijon mustard
  • ¼ cup extra virgin olive oil
  • Juice and zest of 1 lemon
  • 2 tbsp chopped Italian parsley


Put olives, anchovies, garlic, capers, and mustard in food processor.  Pulse to combine.  With motor running, gradually add oil, lemon juice and zest.  Season and fold in chopped parsley.

Ingredients for the Tomatoes:

  • 1 punnet cherry tomatoes cut in half
  • Finely chopped 1 tbsp chives
  • 1 tbsp virgin olive oil


Preheat oven to 180 degrees celsius.  Place tomatoes in a roasting tray and season with salt and pepper.  Sprinkle with chives and drizzle with virgin olive oil.  Roast for 5-6 mins until soft.  Remove and set aside.

Final Directions:

To assemble, cut Tuna into 1 cm squares, thread 2 onto bamboo cocktail skewers or toothpicks.  Drizzle tapenade around serving plate, arrange tomatoes around plate, then place skewers on plate.  Garnish with parsley leaves, drizzle with virgin olive oil, and serve.


200g Tuna loin fillet (cut into one or two long, 2cm square logs)
2 tbsp olive oil
1 tbsp chopped italian parsley
1 tbsp of chopped chives
1 tbsp of Sami's Kitchen Zaatar blend
* Click to ingredient to choose one


Season Tuna on all sides, sprinkle with Sami's Kitchen Zaatar blend, heat some oil in large frying pan, sear tuna for 5 seconds on each side. Remove and drain. Allow tuna to rest.
Combine herbs on plate, then roll tuna logs in herbs, then chill tuna.