© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 ¼ pound fresh tuna
For the Chermoula:
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon turmeric
¼ teaspoon cayenne pepper
2 x 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 fl ounce lemon juice
3 tablespoon extra virgin olive oil
12 x 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.