Brochettes de Thon à la Charmoula
Tuna Kabobs with Charmoula
Charmoula is a basic North-African marinade for foods whether fried, stuffed, baked, barbecued or cooked in tagines. Chermoula may be prepared in advance and stored in the fridge in a jar.
Ingredients for 4 servings: 1 pound tuna steak. Chermoula: 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 2 garlic cloves, 1 medium onion, 1 teaspoon coarse salt, freshly ground pepper, 1/2 bunch fresh coriander leaves, 1/2 bunch fresh parsley, 60 mL (4 tablespoons) lemon juice, 3 tablespoons extra virgin olive oil, 12 4-inch fresh rosemary sprigs.
Preparation: 45 minutes.
Preparation: Cut the tuna into 1 inch cubes. Mix together the cumin, paprika, turmeric, cayenne, minced garlic, coarsely grated onion, salt, pepper, chopped coriander, chopped parsley, lemon juice, olive oil and 1 tablespoon of water with a mortar and pestle, or in a blender or food processor. Pour over the tuna and mix well. Leave to marinate for 2 hours. Heat the grill or barbecue. Divide the tuna cubes into 12 parts and thread them onto the fresh rosemary skewers. Set the tuna skewers on a platter until ready to grill. Reserve the marinade. Grill the tuna skewers over a medium-hot barbecue or grill for 5 to 8 minutes, turning every few minutes and brushing occasionally with the marinade. Remove from the heat and place on the platter. Garnish with lemon wedges and serve immediately.
Total ECC: 28; per person: 7 ECC.