Quotban del Ton bil Chermoula

Tuna Skewers with Herb Marinade

Tuna is ideal for skewers as it is a firm-fleshed fish and does not fall apart during cooking. The chermoula gives the tuna a flavour boost and keeps it moist. While Moroccans cook tuna thoroughly, you can sear it and serve rare if desired.

SERVES 4

800 g (1 lb 12 oz) tuna steaks, cut into 3 cm (1¼ in) cubes

2 tablespoons olive oil

½ teaspoon ground cumin

2 teaspoons finely grated lemon zest

CHERMOULA

3 teaspoons ground cumin

½ teaspoon ground coriander

2 teaspoons paprika

pinch of cayenne pepper

4 garlic cloves, crushed

3 tablespoons chopped flat-leaf (Italian) parsley

3 tablespoons chopped coriander (cilantro) leaves

80 ml (3 fl oz/¹/₃ cup) lemon juice

125 ml (4 fl oz/½ cup) olive oil

Soak eight bamboo skewers in water for 2 hours, or use metal skewers.

Put the tuna in a shallow non-metallic dish. Combine the olive oil, cumin and lemon zest and pour over the tuna. Toss to coat, then cover and marinate in the refrigerator for 10 minutes only.

Meanwhile, to make the chermoula, put the cumin, coriander, paprika and cayenne pepper in a small frying pan. Cook over medium heat for 30 seconds, or until fragrant. Combine with the remaining chermoula ingredients and set aside.

Thread the tuna onto the skewers. Lightly oil a chargrill pan or barbecue grill. Cook the skewers for 1 minute on each side for rare, or 2 minutes each side for medium. Serve with the chermoula drizzled over the tuna.

Thread the marinated fish onto soaked bamboo skewers prior to cooking on a chargrill pan or barbecue grill.