| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Antony’s, Morocco |
5 |
servings |
INGREDIENTS
| 1 |
|
1/4 lb fresh tuna |
| 1 |
ts |
Cumin |
| 1 |
ts |
Paprika |
| 1 |
ts |
Turmeric |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
|
Garlic cloves; minced |
| 1 |
md |
Onion; coarsely grated |
| 1 |
ts |
Coarse salt |
|
|
Freshly ground pepper |
| 1/2 |
bn |
Fresh coriander leaves; chopped |
| 1/2 |
bn |
Fresh parsley; chopped |
| 2 |
|
Floz lemon juice |
| 3 |
tb |
Extra virgin olive oil |
| 12 |
|
4 inch fresh rosemary skewers; (4 to 5) |
INSTRUCTIONS
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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