| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
5 |
Servings |
INGREDIENTS
| 1 |
|
1/4 lb fresh tuna |
| 1 |
t |
Cumin |
| 1 |
t |
Paprika |
| 1 |
t |
Turmeric |
| 1/4 |
t |
Cayenne pepper |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Onion, coarsely grated |
| 1 |
t |
Coarse salt |
|
|
Freshly ground pepper |
| 1/2 |
|
Fresh coriander leaves |
|
|
chopped |
| 1/2 |
|
Fresh parsley, chopped |
| 2 |
|
Floz lemon juice |
| 3 |
T |
Extra virgin olive oil |
| 12 |
|
4 inch fresh rosemary |
|
|
skewers 4 to 5 |
INSTRUCTIONS
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
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