Moroccan Pasta with Grilled Tuna

Bold Moroccan flavors—cumin, cayenne, garlic, cilantro, lemon—make this cool pasta a natural partner for grilled or seared tuna. I like to serve this with grilled tuna on top and garnished with a few extra cilantro leaves and lemon wedges. If you like, you can break the tuna into chunks and mix it right in.

• Kosher salt
• 12 oz. dried fusilli pasta
• 10 Tbs. extra-virgin olive oil
• 1-1/2 tsp. ground cumin
• 1 tsp. sweet paprika
• 1/4 tsp. turmeric
• 1/4 tsp. cayenne
• 3 cloves garlic, minced
• 1/2 cup minced yellow onion
• 1/3 cup packed chopped cilantro leaves, plus 1/4 cup whole cilantro leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 6 Tbs. fresh lemon juice
• Freshly ground black pepper
• 1 lb. fresh tuna (about 1 inch thick)
• Lemon wedges as a garnish

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the fusilli and cook until al dente, 12 to 15 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.

Heat a charcoal or gas grill to medium-hot. In a blender or food processor, purée the cumin, paprika, turmeric, cayenne, garlic, onion, the chopped cilantro, the parsley, lemon juice, 8 Tbs. of the olive oil, and salt and pepper to taste. Put the mixture in a large bowl.

Brush the tuna with the remaining 1 Tbs. olive oil, season it with salt and pepper, and grill it over a medium-hot fire for 6 to 8 minutes, turning occasionally until it’s cooked to the doneness you like. Remove from the grill. When the tuna is cool enough to handle, slice it into strips or break it into 1-inch pieces.

Add the fusilli to the sauce and toss to combine thoroughly. Season to taste with salt and pepper. Put the salad in a serving bowl and garnish with the tuna, the whole cilantro leaves, and the lemon wedges.