Yield: 5 servings
Measure | Ingredient |
---|---|
1 \N | 1/4 lb fresh tuna |
1 teaspoon | Cumin |
1 teaspoon | Paprika |
1 teaspoon | Turmeric |
¼ teaspoon | Cayenne pepper |
2 \N | Garlic cloves; minced |
1 medium | Onion; coarsely grated |
1 teaspoon | Coarse salt |
\N \N | Freshly ground pepper |
½ bunch | Fresh coriander leaves; chopped |
½ bunch | Fresh parsley; chopped |
2 \N | Floz lemon juice |
3 tablespoons | Extra virgin olive oil |
12 \N | 4 inch fresh rosemary skewers; (4 to 5) |
CHERMOULA MIX
Cut the tuna into 1 inch cubes. With a mortar and pestle, or in a blender or food processor, mix together the cumin, paprika, turmeric, cayenne, garlic, onion, salt, pepper, coriander, parsley, lemon juice, olive oil and 1 tablespoon of water. Pour over the tuna and mix well. Leave to marinate for 2 hours.
Heat the griddle pan, grill or barbecue.
Divide the tuna into 12 parts and thread the tuna onto the fresh rosemary skewers. Set the tuna skewers on a platter until ready to grill. Reserve the marinade.
Grill the tuna skewers over a medium-hot barbecue or grill for 5 to 8 minutes, turning every few minutes and brushing occasionally with the marinade. Remove from the heat and place on the platter. Garnish with lemon wedges and serve immediately.
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Carlton Food Network
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