Recipe - Grilled Tuna Skewers With Chermoula

1 One fourth pound fresh tuna

CHERMOULA MIX
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Turmeric
One fourth teaspoon Cayenne pepper
2 Garlic cloves; minced
1 md Onion; coarsely grated
1 teaspoon Coarse salt
Freshly ground pepper
One half bn Fresh coriander leaves;
chopped
One half bn Fresh parsley; chopped
2 Floz lemon juice
3 tablespoon Extra virgin olive oil
12 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 mediumhot 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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