Moroccan Tuna Kebabs

Method

• How to Make Moroccan Tuna Kebabs
• Pat tuna chunks dry with a paper towel.
• Place tuna chunks in a bowl.
• Add 1 tablespoon harissa to the bowl with tuna.
• Squeeze juice of 1 large lemon over the tuna and harissa.
• Gently toss tuna with harissa and lemon juice until evenly coated.
• Cover and marinate tuna in the fridge for 20–30 minutes.
• Toast cumin seeds in a dry pan over medium heat for 1–2 minutes.
• Crush toasted cumin seeds with a mortar and pestle or spice grinder.
• Prepare 250g mixed grains according to package instructions (boil or steam).
• Drain mixed grains and let cool to room temperature.
• Finely chop 3 spring onions.
• Dice 1/4 cucumber into small cubes.
• Roughly chop a small handful of mint leaves.
• Roughly chop a small handful of flat-leaf parsley.
• In a bowl, combine mixed grains, spring onions, cucumber, mint, and parsley.
• Add crushed cumin seeds to the grain mixture and gently toss.
• Thread marinated tuna chunks onto skewers, leaving small gaps between pieces.
• Preheat a grill or grill pan over high heat.
• Grill tuna skewers for 1–2 minutes per side until lightly charred outside but still pink in the center.
• Serve tuna kebabs hot on a platter.
• Spoon the mixed grain salad alongside the kebabs.
• Add a dollop of natural yoghurt to each serving.
• Drizzle with extra harissa if desired.
• Garnish with extra herbs for presentation.