Grilled Moroccan Tuna with Carrots and Mint Oil By Arthur Boehm, March-April 2003 Adapted from Chef Daniel Boulud: Cooking in New York City

You can eat blissfully and still keep the calories in check. In evidence, this extraordinary dish from master-chef Daniel Boulud of Manhattan's Restaurant Daniel and other top dining spots. Easy-to-fix, this alluringly spiced tuna entree will become a favorite of nondieters as well as waistline watchers.

Find za'atar, a Middle Eastern spice whose flavor is reminiscent of thyme, at specialty markets.

Serves 4

Mint oil

• 1 bunch, fresh mint
• 1 cup, extra-virgin olive oil

The vegetables

• 2 tablespoons, extra-virgin olive oil
• 3 medium onions, each cut into 8 wedges
• 5 medium carrots, peeled and cut diagonally into thin slices
• 10 cumin seeds
• 3/4 cup, fresh orange juice
• 1 tablespoon, lemon juice
• Salt and freshly ground black pepper, to taste

The tuna

• 2 teaspoons, za'atar
• 3/4 teaspoon, coriander seeds
• 3/4 teaspoon, fennel seeds
• 3/4 teaspoon, cumin seeds
• 1/4 teaspoon, black peppercorns
• 1/4 teaspoon, paprika
• 1/4 teaspoon, cayenne pepper
• 2 pounds, tuna loin (preferably yellowfin), about 1-inch thick, quartered
• Salt
• 2 tablespoons, extra-virgin olive oil

5 cilantro sprigs

To make the mint oil, fill a bowl with water, and add ice. Bring a medium saucepan of salted water to a boil, add the mint, and blanch until the leaves are tender, 1 to 2 minutes. Using a slotted spoon, transfer the mint to the bowl. When cold, squeeze the mint to extract as much liquid as possible, and transfer to a blender. Add the oil, and purée until the mixture is bright green. Immediately strain the oil through a sieve lined with cheesecloth, and set the oil aside.

For the vegetables, heat the olive oil in a large sauté pan over medium-high heat. Add the onions and sauté, stirring, until translucent, 5 to 7 minutes. Add the carrots, cumin, and juices, and season with the salt and pepper to taste. Bring to a simmer, reduce the heat to medium-low, and cook until the carrots are tender and the liquid has evaporated, about 15 minutes. (If the carrots haven’t cooked by the time the liquid has evaporated, add water by tablespoonfuls and continue to cook. If the carrots have cooked before the liquid has evaporated, turn up the heat to reduce the liquid quickly.) Correct the seasoning with the salt and pepper, and set aside, keeping the mixture warm.

For the tuna, in a spice grinder grind the za'atar, coriander, fennel, and cumin. In a small bowl, combine the ground spices with the paprika and cayenne. Season the tuna with the salt to taste, and then rub on all sides with the spice mixture. Drizzle the tuna all over with the olive oil.

Heat a large grill pan or heavy skillet over high heat, add the tuna, and cook until medium-rare, turning once, about 2 minutes per side. Add the cilantro to the vegetable mixture, and divide among 4 serving plates. Top with the tuna, drizzle the mint oil around, and serve.