Ingredients
-
-
1 1/2
-
2
-
1/2
-
2
-
-
1/2
-
3
-
2
-
1
-
4
-
1/2
-
1/2
-
1/3
-
1/2
Directions
Tuna Skewers With Moroccan Spices and Chermoula, Deliciously flavored tuna with a fresh sauce reminiscent of chimichurri This is awesome served over couscous , Wow and Wow! We loved this! The only thing I would change would be to decrease the lemon juice to allow more of the other flavors to come through Next time I will cook a tuna steak and thinly slice it before serving Made for ZWT for the Gourment Goddesses July 2013
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Steps
|
1
Done
|
If Using Wooden Skewers, Soak in Water For 30 Minutes So They Don't Burn. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Serve the Skewers on a Bed of Couscous and Drizzle With the Chermoula. |
