Tuna Skewers with Chermoula
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Cooking tools:
- Skewer
- Grill pan
- Grill
- Blender
- Mortar and pestle
- Airtight container
- Chef's knife
- Cutting board
- Skillet
- Dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 1 pound 12 oz. tuna steaks, cut into 1 ¼ inch cubes
- 2 Tbsp. California Olive Ranch extra virgin olive oil
- ½ tsp. ground cumin
- 2 tsp. finely grated lemon zest
- 1 ¼ cups chermoula (recipe below), to serve
- ½ tsp. ground coriander
- 3 tsp. ground cumin
- 2 tsp. sweet paprika
- 1 pinch cayenne pepper
- 4 garlic cloves, crushed
- 2 large handfuls Italian parsley, chopped
- 2 large handfuls cilantro leaves, chopped
- 1/3 cup lemon juice
- ½ cup California Olive Ranch extra virgin olive oil
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