• Recipe and styling by Joe Barza

    Photograph by Justin Dingwall

    Shawarma spice-marinated tuna with artichoke salad

    Serves: 4
    Cooking Time: 1 hr + 24 hrs, to marinate



    • 125ml (½ cup) freshly squeezed orange juice
    • 25g red pepper paste (find at woolworths.co.za)
    • 3g white pepper
    • 3g ground cloves
    • 3g allspice
    • 1g crushed cardamom
    • 1g miskeh (find at your local Middle-Eastern store)
    • 30g salt
    • 100ml red wine vinegar
    • 20g mustard
    • 400ml corn oil (find at britishcornershop.co.uk)
    • 15g orange peel
    • 15g lemon peel
    • 25g tahini
    • 100g laban ayran (find at your local Middle-Eastern store)
    • 50g onion, peeled and chopped
    • TUNA

    • 1kg fresh tuna

    • 200g artichoke hearts, cut into small cubes
    • 100g cucumber, diced
    • 40g pomegranate rubies + extra, to garnish
    • 2 tbsp freshly squeezed lemon juice
    • 4 tbsp olive oil
    • edible flowers, to garnish
    • glazed balsamic vinegar, to garnish



    For the shawarma marinade, combine all the ingredients in a large bowl. Mix until well combined. Transfer to a large stainless-steel container. Set aside until needed.


    For the tuna, heat a griddle pan until hot. Grill the tuna until seared, 2 – 3 minutes on each side. Transfer to the stainless-steel container and set aside to marinate for 24 hours.


    For the artichoke salad, mix all the ingredients together in a large bowl.


    To serve, slice the marinated tuna into bite-sized squares. Divide the artichoke salad among 4 serving plates. Top each portion with a few tuna pieces. Garnish with the pomegranate rubies, edible flowers and a drizzle of glazed balsamic vinegar.