Moroccan Tuna Skewers with Chermoula

Name: Moroccan Tuna Skewers with Chermoula
Yield: Serves 4
Ingredients: 800 g (1 lb 12 oz) tuna steaks, cut into 3 cm (1¼ inch) cubes; 2 tablespoons olive oil; ½ teaspoon ground cumin; 2 teaspoons finely grated lemon zest; ½ teaspoon ground coriander; 3 teaspoons ground cumin; 2 teaspoons paprika; pinch of cayenne pepper; 4 garlic cloves, crushed; 1 large handful parsley, chopped; 2 large handfuls coriander (cilantro), chopped; 2 large handfuls coriander (cilantro), chopped; 80 ml (2½ fl oz/⅓ cup) lemon juice; 125 ml (4 fl oz/½ cup) olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

800 g (1 lb 12 oz) tuna steaks, cut into 3

Fish course
Pescatarian
Gluten-free
Spicy

Method

Soak eight wooden skewers in water for about 30 minutes to prevent them burning during cooking, or use metal skewers.
Put the tuna in a shallow non-metallic dish. Combine the oil, cumin and lemon zest and pour over the tuna. Toss to coat, then cover and marinate in the fridge for 10 minutes.
Meanwhile, to make the chermoula, put the g