Chermoula Pasta With Tuna

Pasta tuna with Moroccan Chermoula

Seafood Dishes | August 13, 2020 | By

If you are looking for a super tasty addition to your “quick”, work evening meals, then you must try this chermoula pasta with tuna. Chermoula is a fragrant and citrussy condiment which is used in Moroccan cuisine to flavour, meats, and fish. However, it is a very versatile sauce which be used to flavour lots of different foods.

Chermoula is very easy to make and could be used as a marinade or a sauce. It tastes amazing coming off the grill on barbecued meat, fish, or vegetables. It is also delicious stirred into pasta and couscous or as a dip for flatbread.

Chermoula is similar to chimichurri and used in similar ways. The main differences between the two is that chermoula use more coriander than parsley; and calls for lemons, rather than vinegar.

Chermoula sauce in a bowl
Chermoula Sauce

No two chermoula recipes are the same. It depends on who is making, where they are and what they have available, but the key ingredients of coriander, parsley, garlic, olive oil and lemon come together in a nice way to create an explosive flavour which lends itself nicely to this chermoula pasta with tuna.

 Adding chermoula sauce to a regular “tuna pasta” dish just takes the taste to another level. The fragrant and fresh taste of the chermoula pasta with tuna is amazing; and everyone will come back for seconds.

Chermoula sauce will last around three days in the fridge, but it does not usually last that long in my house. We always manage to find a good use for the left-over very quickly.

Chermoula pasta in a bowl with some chermoula sauce on the side

How To Make Chermoula Pasta With Tuna

Chermoula sauce is traditionally prepared by finely chopping the ingredients, but a blender or food processor works as well. I find it easier to use the blender, plus it allows me to use all the parts of the coriander and parsley.

You can substitute the tuna with chicken or even omit it from the dish, it doesn’t take away from the flavourful combination of pasta and chermoula sauce.

To save time, make the sauce while the pasta is cooking, so both can be ready at about the same time.

Pasta tuna with Moroccan Chermoula

Chermoula Pasta With Tuna

Abi Olayiwola
Moroccan chermoula takes this tuna pasta dish from simple to amazingly delicious.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Lunch, Main Course
Cuisine Moroccan, North African
Servings 4
Calories 270 kcal


Chermoula Sauce

  • 2 cups Coriander
  • 1 cup Parsley
  • 2 cloves Garlic
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Smoked paprika
  • 1/2 teaspoon Pepper flakes
  • 1/2 cup Extra virgin olive oil
  • 2 tablespoons Freshly squeezed lemon juice
  • Salt to taste

Chermoula Pasta With Tuna

  • 2 cups Pasta (I used conchiglie)
  • Salt to taste
  • 2 cans Tuna drained
  • 1 /2 of the Chermoula sauce



  • Combine the chermoula ingredients in a blender or food processor.
  • Pulse or blend at low settings until you get coarse puree.

Chermoula Pasta With Tuna

  • Cook the pasta with salt according to pack instructions and drain in a colander.
  • Pour the pasta in a bowl. Add the tuna and half of the chermoula sauce. Mix with a wooden spoon thoroughly.
  • Add more chermoula sauce if it feels dry or if you prefer a more tangy taste.
  • Serve while still hot.


Calories: 270kcalCarbohydrates: 40gProtein: 23gFat: 2gSaturated Fat: 1gCholesterol: 31mgSodium: 213mgPotassium: 269mgFiber: 2gSugar: 2gVitamin A: 48IUVitamin C: 3mgCalcium: 25mgIron: 2mg
Keyword Chermoula
Tried this recipe?Let us know how it was!

1 Comment

  1. Ghana Shito · eat well abi

    August 23, 2020 at 3:35 pm

    […] Other versatile sauces you should try are chimichurri and chermoula. […]


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