Seared red tuna on spicy labneh with mushroom curry rice

Cooked (Oct 1, 2026)

Palestinian · main · Serves: amount not given

Ingredients

Red tuna (bluefin) steak (amount not given), salt, a little neutral oil
Spicy labneh with garlic and za'atar (Jeries's usual base; amounts not given)
Mushrooms (amount not given), 1 shallot thinly sliced, a little oil or butter
Cooked turmeric-curry rice, ideally cold (amount not given)
About 1 tsp dark soy sauce, black pepper, chopped parsley, salt only after tasting
To finish: avocado, za'atar, olive oil, lemon (amounts not given)

Pat the tuna dry, salt it, and let it sit.
Wipe the mushrooms clean (don't peel or soak them) and slice about 5 mm thick.
In the mushroom pan, heat a little oil or butter on medium-high. Cook the mushrooms in one layer, untouched for 2–3 min, then toss and cook 2–3 min more. Add the shallot for the last 2 minutes.
Add the rice and fry 2–3 min until a little crisp. Drizzle about 1 tsp dark soy around the hot edge of the pan and toss. Stir in parsley; taste before salting.
In a separate clean pan, screaming hot with a little neutral oil, sear the tuna 45–60 seconds per side. Rest 1 min and slice against the grain.
Plate: labneh, then the mushroom rice, then the sliced tuna. Avocado on the side or fanned on top. Finish with a light sprinkle of za'atar, olive oil and lemon.