INGREDIENTS
1-1/2 lb Tuna Steaks, cut into 1-1/4″ cubes
2 Tbsp Single Varietal Extra Virgin Olive Oil
1/2 tsp Ground Cumin
Zest from 1 lemon

Chermoula Sauce
2 Tbsp Chermoula Blend
3 garlic cloves, minced
1/2 Cup fresh flat-leaf parsley, minced
1/2 Cup fresh cilantro, minced
1/4 Cup freshly-squeezed lemon juice (about 2 lemons’ worth)
1/2 Cup Single-Varietal Extra Virgin Olive Oil

STEPS
Soak 8 bamboo skewers in water for at least 30 minutes (or use 8 metal skewers).

To prepare sauce, whisk together Chermoula spice blend, fresh garlic, parsley, and cilantro, the lemon juice and olive oil in a bowl.

Combine the tuna, cumin, lemon zest, and olive oil in a large, non-reactive bowl and toss to combine. Allow tuna to marinate in the refrigerator for 10 minutes, before sliding marinated cubes of tuna onto the skewers.

Lightly oil grill grate. Grill marinated tuna skewers for 1 minute on each side for rare, 2 minutes on each side for medium rare. Serve immediately.

To serve, drizzle with the prepared Chermoula sauce, and serve remaining sauce on the side.

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