Moroccan tuna kebabs with herb and lemon grains
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 2
Skip to ingredients
- 2 (about 250g in total) tuna steakscut into 3cm chunks
- 1 tbsp rose or regular harissaplus extra to serve
- 1 large lemonjuiced
- 250g pouch (we used Merchant Gourmet Glorious Grains) mixed grains
- ½ tsp cumin seedstoasted and lightly crushed
- 3 spring onionsfinely chopped
- ¼ cucumbercut into small dice
- a small handful mintroughly chopped
- a small handful flat-leaf parsleyroughly chopped
- 4 tbsp natural yogurt
Nutrition: per serving
- kcal451low
- fat9.8g
- saturates2.9g
- carbs44.2g
- sugars8.1g
- fibre6.2g
- protein43.4g
- salt0.5g
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.
