Tuna Skewers With Moroccan Spices And Chermoula Recipes

TUNA SKEWERS WITH MOROCCAN SPICES AND CHERMOULA

Steps:

• If using wooden skewers, soak in water for 30 minutes so they don't burn.
• 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.
• 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.
• 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.
• Serve the skewers on a bed of couscous and drizzle with the chermoula.

CHERMOULA DRESSING

Steps:

• Put everything except the oil in a food processor and blend until smooth.
• With the machine running, slowly pour in the oil.
• Transfer to a bowl, taste and adjust seasoning if necessary, then cover and refrigerate until required.

CHERMOULA (MOROCCAN MARINADE)

Steps:

• Place the garlic, cumin, saffron, olive oil, lemon juice, chili and salt in a mortar and pound with a pestle. Or alternatively put all the above in a food processor and whiz until finely chopped, I have little baby processor which makes this a doddle.
• Add the fresh cilantro and mix in or give an additional quick whiz to combine.
• Spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes.