Moroccan tuna kebabs with herb and lemon grains

Name: Moroccan tuna kebabs with herb and lemon grains
Total time: 15 min
Yield: serves 2
Ingredients: tuna steaks 2 (about 250g in total), cut into 3cm chunks; rose or regular harissa 1 tbsp, plus extra to serve; lemon 1 large, juiced; mixed grains 250g pouch (we used Merchant Gourmet Glorious Grains); cumin seeds ½ tsp, toasted and lightly crushed; spring onions 3, finely chopped; cucumber ¼, cut into small dice; mint a small handful, roughly chopped; flat-leaf parsley a small handful, roughly chopped; natural yogurt 4 tbsp

15 minutes + marinating
serves 2
Easy

Midweek menu falling flat? Lift your appetite with these Moroccan-spiced tuna kebabs ready in 15 minutes, served with nourishing grains and punchy harissa yogurt

February 13, 2019 at 4:01 pm

Ingredients

tuna steaks 2 (about 250g in total), cut into 3cm chunks
rose or regular harissa 1 tbsp, plus extra to serve
lemon 1 large, juiced
mixed grains 250g pouch (we used Merchant Gourmet Glorious Grains)
cumin seeds ½ tsp, toasted and lightly crushed
spring onions 3, finely chopped
cucumber ¼, cut into small dice
mint a small handful, roughly chopped
flat-leaf parsley a small handful, roughly chopped
natural yogurt 4 tbsp

Method

Step 1

Soak 4 wooden skewers in water.
Step 2

Toss the tuna chunks with the harissa and 1 tbsp of the lemon juice, and leave to marinate for 10 minutes.
Step 3

Heat the grains following pack instructions, then toss with the cumin, spring onions, some seasoning and 2-3 more tbsp of the lemon juice, depending on how zingy you like it.
Step 4

Thread the tuna chunks on 4 skewers. Heat a grill pan to hot then grill the skewers for 1 minute on each side (or cook under a hot grill). Toss the cucumber and herbs through the grains. Serve with the tuna skewers with the yogurt swirled with a little more harissa on the side.