Recipe by Jostlori
Deliciously flavored tuna with a fresh sauce reminiscent of chimichurri. This is awesome served over couscous.
Top Review by Ck2plz
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.
- 1 1⁄2 lbs tuna steaks, cut into 1 1/4 inch cubes
- 2 tablespoons olive oil
- 1⁄2 teaspoon ground cumin
- 2 teaspoons lemon zest, finely grated
- 1⁄2 teaspoon ground coriander
- 3 teaspoons ground cumin
- 2 teaspoons paprika
- 1 pinch cayenne pepper
- 4 garlic cloves, crushed and minced
- 1⁄2 cup flat leaf parsley, minced
- 1⁄2 cup cilantro, minced
- 1⁄3 cup lemon juice
- 1⁄2 cup olive oil
Directions See How It's Made
- 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.