Yield: 5 servings
|1 \N||1/4 lb fresh tuna|
|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.
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Carlton Food Network
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