Brilliant use of a tajine. The trick is not to overcook the vegetables.
- 6 thick tuna slices
- 1 big green cabbage
- 3 onions
- 1 bunch of fresh coriander
- 0.5 bunch of parsley
- 3 heads of garlic
- 0.2 grams of saffron
- 1 teaspoon of ground cumin
- 5 tablespoons of olive oil
- Salt and pepper
The day before, prepare your saffron by diluting it in a small cup of cold water.
Wash the cabbage, cut it into 4 pieces and blanch it for 4 to 5 minutes in salted boiling water. Strain it and cool it, then cut it into thin strips.
Peel garlic and onions, and cut them into small pieces, wash and mince also coriander, parsley, and rinse the tuna.
In a large pot, brown the onions and garlic in hot oil. Add the cabbage strips and pour 15 cl of water, add the cumin, salt and pepper, and mix well together.
Let cook on moderate fire for 20 minutes, and the saffron, and cook again for 10 minutes. Add water when necessary.
Put the tuna slices over the cabbage, and strew with coriander and parsley, and cook for ten more minutes.
Serve very hot.