Grilled tuna skewers with chermoula
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1/4 lb fresh tuna | |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Turmeric |
| ¼ | teaspoon | Cayenne pepper |
| 2 | Garlic cloves; minced | |
| 1 | medium | Onion; coarsely grated |
| 1 | teaspoon | Coarse salt |
| Freshly ground pepper | ||
| ½ | bunch | Fresh coriander leaves; chopped |
| ½ | bunch | Fresh parsley; chopped |
| 2 | Floz lemon juice | |
| 3 | tablespoons | Extra virgin olive oil |
| 12 | 4 inch fresh rosemary skewers; (4 to 5) | |
Directions
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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