Merguez Style Tuna Sausage With Braised Borlotti Beans & Preserved Lemon Gremolata Recipe
Make Merguez Style Tuna Sausage With Braised Borlotti Beans & Preserved Lemon Gremolata Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Merguez-Style Tuna Sausage
Braised Borlotti (Cranberry) Beans
Preserved Lemon Gremolata & Finishes
To Serve
Method
Merguez-Style Tuna Sausage
- 1
Chill and prep tuna
Place the tuna in the freezer for 15–20 minutes ahead so it firms slightly for easier mincing. Using a very sharp knife, finely mince the tuna (or pulse briefly in a chilled food processor in 2–3 short pulses) until it develops a paste-like but still slightly textured consistency. Transfer to a chilled bowl.
- 2
Mix spices and binder
In a small bowl combine harissa, smoked paprika, ground cumin, ground coriander, ground fennel seed, cayenne, minced garlic, kosher salt, and black pepper. Add the ground lamb fat or olive oil and egg white, whisk briefly to emulsify.
- 3
Combine tuna and seasonings
Add the spice-oil mixture to the minced tuna along with the chopped parsley and mint. Mix gently but thoroughly with a rubber spatula or with clean hands until evenly combined and slightly sticky—do not overwork to avoid warming the fish. Taste a small amount by quickly searing a pea-sized piece in a hot pan to check seasoning, adjust salt or heat as desired.
- 4
Shape sausages
Divide the mixture into 8 equal portions (about 2 oz each). Using lightly oiled hands, form each portion into an oblong sausage shape about 3–4 inches long and 1 inch thick. Place on a parchment-lined tray and chill for at least 15 minutes to firm up.
- 5
Cook
Heat 2 tsp neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add sausages without crowding and cook 2–3 minutes per side until nicely browned and just cooked through (tuna should still be moist; internal temperature about 125–130°F/52–55°C for medium-rare to medium). If needed, reduce heat to medium to avoid overcooking. Transfer to a plate and tent loosely with foil to rest for 3 minutes.
Braised Borlotti (Cranberry) Beans
- 6
If using dried beans (soak + cook ahead)
Rinse 1.5 cups dried borlotti beans and soak overnight in plenty of water, or use quick soak (cover with water, bring to a boil 2 minutes, remove from heat and soak 1 hour). Drain, rinse, then simmer in fresh water until just tender, about 45–60 minutes. Drain and set aside. (If using canned, skip this step and use 2 x 15oz cans drained and rinsed; reduce initial braising liquid slightly.)
- 7
- 8
Build the braise
Stir in the tomato paste and cook 1 minute. Deglaze with 1/2 cup white wine, scraping any brown bits. Add the pre-cooked or canned borlotti beans, 2 cups stock, thyme sprigs, and bay leaf. Bring to a gentle simmer.
- 9
Braise
Reduce heat to low and simmer, uncovered, for 15–20 minutes until the liquid has reduced to a saucy consistency and flavors have concentrated. Remove thyme sprigs and bay leaf. Stir in 1 tbsp fresh lemon juice, adjust salt and pepper to taste. The beans should be creamy yet hold shape.
Preserved Lemon Gremolata & Finishes
- 10
Make the gremolata
In a small bowl combine the finely minced preserved lemon rind, chopped parsley, chopped cilantro (if using), grated garlic, lemon zest, 3 tbsp extra-virgin olive oil, 1 tsp fresh lemon juice, and 1/2 tsp sea salt. Stir until cohesive. Taste and adjust salt or lemon as needed. If too salty from preserved lemon, add another teaspoon of olive oil or a squeeze of lemon to balance.
- 11
Finish beans and assemble
Warm the braised borlotti beans gently. Spoon beans onto plates or a serving platter. Place 2–3 tuna sausages per person atop or alongside the beans. Spoon 1–2 teaspoons of the preserved lemon gremolata over each sausage, scattering any remaining gremolata over the beans. Sprinkle a pinch of sumac over the dish for color and bright sour note, if using.
- 12