Chef Rotem Ben-Moyal Shares Juicy Tuna Harissa Recipe for Shabbat

Chef Rotem Ben-Moyal, head chef at the kosher Greek Village Resort in Latchi, Cyprus, reveals his festive homemade recipe for a rich and juicy tuna harissa dish perfect for Shabbat. The recipe features a thick red sauce made from garlic, sweet and hot paprika, hot peppers, and tomato paste, slowly cooked to develop deep flavors. Fresh tuna slices are simmered in the sauce until fully infused, creating a warm Mediterranean aroma ideal for the Shabbat table. A final squeeze of fresh lemon brightens the dish.

Ben-Moyal’s recipe includes soaking tuna slices in baking powder for 12 minutes before rinsing and salting, gently frying garlic in oil, adding peppers and paprika to release aromas, then cooking the tomato paste until thick. Water is added to achieve a uniform sauce before placing the tuna slices inside. Caraway spice is added near the end, with the dish cooking for an additional 8-9 minutes. The chef emphasizes careful cooking to avoid burning and to maximize flavor.

Chef Ben-Moyal, known for his culinary and television experience, invites readers to try the recipe and share photos of their results. Selected participants will win a couple’s dinner courtesy of Channel 7’s food section. The recipe offers a simple yet elegant way to bring Mediterranean flavors to the Shabbat table, showcasing the chef’s expertise and passion for kosher cuisine.