Bold Moroccan flavors—cumin, cayenne, garlic, cilantro, lemon—make this cool pasta a natural partner for grilled or seared tuna. You can either serve this with grilled tuna on top, garnished with a few extra cilantro leaves and lemon wedges, or break the tuna into chunks and mix it right in.
Make Ahead Tips
The fusili can be tossed with the sauce and held in the refrigerator for several hours. Let it come to room temperature before garnishing with the tuna, cilantro, and lemon wedges.
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This recipe really appealed to me but we just didn't like it. I made it as written, except for omitting the turmeric and garnishing with chopped Moroccan-style preserved lemon peel in addition to the tuna. I won't save this one.
Flavorful and summery. I was short on lemons so used lemon olive oil on the pasta. I'll definitely make this again. Also substituted salmon for tuna as we prefer it.
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