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