TUNA NAYYEH Recipe

Name: Soul Kitchen Dubais TUNA NAYYEH Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb sushi-grade tuna (very fresh), finely diced; 3 tbs extra-virgin olive oil; 1.25 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 2 tbs fresh lemon juice; 0.5 cup finely chopped fresh parsley; 2 tbs finely chopped fresh mint; 3 tbsp finely chopped green onion (white and green parts); 0.25 cup finely diced red onion or shallot; 1 tsp sumac; 1 tsp finely diced jalapeño or serrano (optional, seeds removed for mild); 8 pieces pita bread, thin crackers, or lavash (for scooping); 2 tbs extra virgin olive oil (for drizzling); 0.5 tsp extra sumac (for sprinkling); 2 tbs toasted pine nuts or chopped toasted almonds (optional); 0.5 cup microgreens or baby arugula (optional); 4 pieces lemon wedges; 0.5 tsp kosher salt (for light cure, optional); 0.25 tsp sugar (for light cure, optional)

Inspired by Soul Kitchen Dubai

Time35m

Serves4

Make Tuna Nayyeh Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tuna Nayyeh Base

1 lb sushi-grade tuna (very fresh), finely diced

3 tbs extra-virgin olive oil

1 1/4 tsp fine sea salt

1/2 tsp freshly ground black pepper

2 tbs fresh lemon juice

1/2 cup finely chopped fresh parsley

2 tbs finely chopped fresh mint

3 tbsp finely chopped green onion (white and green parts)

1/4 cup finely diced red onion or shallot

1 tsp sumac

1 tsp finely diced jalapeño or serrano (optional, seeds removed for mild)

To Serve / Garnishes

8 pieces pita bread, thin crackers, or lavash (for scooping)

2 tbs extra virgin olive oil (for drizzling)

1/2 tsp extra sumac (for sprinkling)

2 tbs toasted pine nuts or chopped toasted almonds (optional)

1/2 cup microgreens or baby arugula (optional)

4 pieces lemon wedges

Food-safety / Curing (optional)

1/2 tsp kosher salt (for light cure, optional)

1/4 tsp sugar (for light cure, optional)

Method

Tuna Nayyeh Base

Prepare and chill

Keep the tuna well chilled. Pat the sushi-grade tuna dry with paper towels. If desired for extra food safety and slightly firmer texture, toss tuna with 0.5 tsp kosher salt and 0.25 tsp sugar, place in a covered container and refrigerate for 15–30 minutes, then gently blot away any liquid before proceeding.

Finely dice tuna

Using a very sharp knife, trim any sinew and skin from the tuna. Dice the tuna into very small, uniform pieces (about 1/8 to 1/4 inch). Aim for a fine, almost tartare-like consistency. Place diced tuna in a chilled bowl.

Combine aromatics

Add the finely chopped parsley, mint, green onion, and diced red onion/shallot to the bowl with the tuna. If using jalapeño/serrano, add it now. Sprinkle in the sumac, fine sea salt, and freshly ground black pepper.

Dress the tuna

Pour 3 tablespoons extra-virgin olive oil and 2 tablespoons fresh lemon juice over the tuna mixture. Gently fold the ingredients together with a flexible spatula or spoon until evenly coated. Taste and adjust seasoning: add more salt, lemon, or sumac as needed. The mixture should be bright, oily but not greasy, and well seasoned.

Chill briefly (optional)

Cover and refrigerate for 10–15 minutes to let flavors meld, but do not chill longer than 30 minutes if you prefer sashimi-like texture. If you used the optional light cure earlier, there's no need for additional curing.

To Serve / Garnishes

Arrange: Transfer the tuna nayyeh to a serving platter or individual plates, shaping it into a loose mound or spreading it thinly. Drizzle the 2 tablespoons extra virgin olive oil over the top and sprinkle an extra 1/2 teaspoon sumac evenly for color and tartness.

Garnish: Scatter toasted pine nuts or chopped toasted almonds and microgreens or baby arugula, if using. Place lemon wedges around the platter for extra acidity at the table.

Serve: Serve immediately with warm pita, thin crackers, or torn lavash for scooping. Provide extra salt, sumac, and lemon on the side so diners can adjust seasoning.

Food safety note: Because this is raw tuna, keep the dish chilled until serving and consume within 24 hours. Discard any leftovers after 24 hours.