Samak Yemeni is a traditional Yemeni tuna stew made by simmering yellowfin fillets in a fragrant tomato sauce seasoned with hawaij and paprika. The dish comes together in 30 minutes with minimal prep, yielding tender fish in a warm, spiced broth.
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.Make a sauce out of everything but fish. simmer 15 min.
Add fish and simmer 15 minute.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat on the stovetop to preserve fish texture.
Hawaij is a Yemeni spice blend typically containing cumin, coriander, and black pepper. If unavailable, use a mix of 1 tsp cumin + 1 tsp coriander + ½ tsp black pepper as a substitute.
The tuna is done after simmering 15 minutes in the sauce—it should flake easily with a fork and be opaque throughout.
Yes, use other firm white fish like halibut or swordfish. Thinner fillets may cook faster, so check doneness at 10 minutes.
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat to avoid overcooking the fish.
Yes, the recipe scales proportionally. Maintain the sauce-to-fish ratio and adjust simmering time only if using significantly thicker or thinner fillets.
