Chermoula Tuna

Serves 4

Cooking time: 8-10 minutes
Chermoula is a fiery Moroccan marinade that works well
with any fish, and contains the distinctively fresh, knockout
combination of cumin and coriander.
4 tuna steaks
4 tablespoons olive oil
2 large garlic cloves, crushed
1 red chilli, seeded and finely chopped
1 tablespoon fresh coriander, roughly chopped
1 teaspoon ground cumin
1 teaspoon paprika
juice and zest of 1 lemon
lemon wedges, to serve
Lay the tuna steaks in a single layer in a shallow dish. Mix together the oil, garlic, chilli, coriander, lemon juice, zest
and spices and pour the mixture over the tuna, ensuring it is evenly coated. Cover and chill, preferably overnight. To
cook, place the tuna directly on the grill over hot coals. Cook for 4-5 minutes on one side, then turn the steaks
over and top with any remaining marinade. Grill for a further 4 minutes, test with a skewer to ensure it is
thoroughly cooked (the flesh will be an even colour throughout its thickest part) and serve on a bed of couscous
or with a selection of grilled vegetables.
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2 thoughts on “Chermoula Tuna

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