Grilled tuna skewers with chermoula

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)


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.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Similar recipes