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.
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
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Step 1
Soak 4 wooden skewers in water.
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Step 2
Toss the tuna chunks with the harissa and 1 tbsp of the lemon juice, and leave to marinate for 10 minutes.
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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.
Nutritional Information
- Kcals 451
- Fat 9.8g
- Saturates 2.9g
- Carbs 44.2g
- Sugars 8.1g
- Fibre 6.2g
- Protein 43.4g
- Salt 0.5g
