0
0 ITEM(S) - £0.00 GO

Menu

    • Moroccan Tuna Kebabs

    Mark Sharron
    Easy
    15 minutes
    2
    Amount Per Serving: Calories 225; Fat 4.5g; Carbs 22.1g; Sugars 4.1g; Fibre 3.1g; Protein 24g; Sodium 0.5g
    For a quick and delicious lunch, try this Moroccan-spiced tuna dish served over grains and topped with spicy yoghurt.
    1 rating
    layout 0 comment

    Ingredients

    • 2 tuna steaks 2, cut into 3cm chunks
    • 1 tablespoon regular harissa, plus extra to serve
    • 1 large lemon, juiced
    • 250g mixed grains
    • ½ teaspoon cumin seeds, toasted and crushed
    • 3 spring onions, finely chopped
    • 1/4 cucumber, diced
    • A small handful of mint, roughly chopped
    • A small handful of flat-leaf parsley, roughly chopped
    • 4 tablespoons natural yoghurt

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Toss the vegetable and herbs along with the grains in a bowl.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.

    Frozen Tuna Products

    • Tuna loins 1kg