Name: Tuna Skewers With Moroccan Spices And Chermoula
Yield: 4 servings
Ingredients: FOR SKEWERS; 1 1/2 lbs tuna steaks, cut into 1 1/4 inch cubes; 2 tablespoons olive oil; 1/2 teaspoon ground cumin; 2 teaspoons lemon zest, finely grated; FOR CHERMOULA; 1/2 teaspoon ground coriander; 3 teaspoons ground cumin; 2 teaspoons paprika; 1 pinch cayenne pepper; 4 garlic cloves, crushed and minced; 1/2 cup flat leaf parsley, minced; 1/2 cup cilantro, minced; 1/3 cup lemon juice; 1/2 cup olive oil

Servings: 4 persons

FOR SKEWERS
1 1/2 lbs tuna steaks, cut into 1 1/4 inch cubes
2 tablespoons olive oil
1/2 teaspoon ground cumin
2 teaspoons lemon zest, finely grated
FOR CHERMOULA
1/2 teaspoon ground coriander
3 teaspoons ground cumin
2 teaspoons paprika
1 pinch cayenne pepper
4 garlic cloves, crushed and minced
1/2 cup flat leaf parsley, minced
1/2 cup cilantro, minced
1/3 cup lemon juice
1/2 cup olive oil

1
If using wooden skewers, soak in water for 30 minutes so they don't burn.
2
Place the tuna in a shallow non-metallic dish. In a small bowl, combine the oil, cumin and lemon rind and pour over the tuna. Toss to coat, then cover and marinate in the refrigerator for 10 minutes.
3
Meanwhile, for the chermoula, place the coriander, cumin, paprika and cayenne pepper in a small frying pan and toast over medium heat for 30 seconds, or until fragrant. DO NOT BURN! Combine with the remaining chermoula ingredients and set aside.
4
Thread the tuna onto the skewers. Lightly oil your indoor grill or your barbeque and cook the skewers for 1 minute on each side for rare, or 2 minutes for medium.
5
Serve the skewers on a bed of couscous and drizzle with the chermoula.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tuna Skewers With Moroccan Spices And Chermoula

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