Tamatem Ma’Amrine

Tamatem Ma’Amrine is a Moroccan dish of roasted tomatoes stuffed with albacore, capers, olives and preserved lemon..

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Tamatem Ma'Amrine (click to enlarge)

Adapted from a recipe by Claudia Roden

Carve a lid out of the tomatoes and scoop out the insides as you would a jack-o’-lantern.  Don’t let the walls get too thin, or the tomatoes will split while roasting. Turn the tomatoes upside down and let the water drain.

Meanwhile, flake apart US Pacific troll or line-caught albacore and toss gently in extra virgin olive oil with bits of roasted red pepper, coarsely chopped capers and black olives, thinly slivered preserved lemon and chopped flat-leaf parsley.

Season tuna mixture with cracked coriander, fennel and white sesame seeds and stuff into the tomatoes.

Drizzle with a little more olive oil and season with sea salt and cracked pepper.  Roast in a 375 degree oven until slightly blackened, perhaps 30 minutes.

Serve warm or refrigerate and serve cold; a crisp salad goes well in either case.

This post is part of Food Renegade’s Fight Back Fridays

© Monterey Bay Aquarium
© Monterey Bay Aquarium

Seafood Watch: Tuna, Albacore

31 thoughts on “Tamatem Ma’Amrine

    1. Spanish Mackerel (Atlantic, not Gulf) or sardines would be OK, but I think that US Pacific troll or line-caught albacore is safe. Do your own fact-checking, of course!

    2. Having lived in Morocco, I tasted this dish too many times….YUCK. Had it been made with either crab or shrimp (not canned tuna) it would have been delightful.

      1. Your conclusion that this is canned tuna is incorrect; these are select fillets of Pacific troll-caught albacore packed by hand in glass jars. Nevertheless, I agree that lump crab would do very nicely here.

  1. Kristen from food renegade sent your site my way and as soon as I saw that photo I was blown away! this is a stunning dish with lots of colors and great flavors.

  2. Okay, yum! I love a yellow tomato. This pictures and dishes makes me wonder who is fortunate enough to be fed by you. :)

    1. Yes, but raw tuna would definitely work here too. Keep the pieces small & make sure there’s plenty of olive oil to keep things moist.

      Thank you very much, Sarah!

  3. WoW! Excellent! I’ve had preserved lemons in my fridge for the past 2 months after their fermentation on the counter and hadn’t found something Moroccan to do with them yet that excited me (without having a tatine).

    This rocked! Only changes I made was to wash off the capers to get rid of the extra saltiness and added the fennel/coriander into the mix.

    Just serendipitously Stumbled Upon your site today….how cool is that?

    I made four, the wife is gonna have to battle me for the final two. THANK YOU!

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