Tuna Skewers With Moroccan Spices and Chermoula
Recipe: #11198
November 16, 2013
Categories: Tuna, Moroccan, Brunch, Sunday Dinner, Grilling (Outdoor), Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Spicy, more
"Deliciously flavored tuna with a fresh sauce reminiscent of chimichurri. This is awesome served over couscous. The chermoula is a flavor explosion, and a fantastic condiment all by itself!"
Original is 4 servings
Ingredients
- FOR SKEWERS
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- FOR CHERMOULA
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Nutritional
- Serving Size: 1 (233.8 g)
- Calories 643.1
- Total Fat - 50.5 g
- Saturated Fat - 7.5 g
- Cholesterol - 23 mg
- Sodium - 709.8 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 1.4 g
- Sugars - 0.6 g
- Protein - 28.8 g
- Calcium - 82.8 mg
- Iron - 4 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
If using wooden skewers, soak in water for 30 minutes so they don't burn.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve the skewers on a bed of couscous and drizzle with the chermoula.
Tips
- BBQ Grill
1 Reviews
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