Why recepie famous for?
Midweek menu falling flat? Lift your appetite with these Moroccan-spiced tuna kebabs ready in 15 minutes, served with nourishing grains and punchy harissa yogurt
Ingredients
tuna steaks 2 (about 250g in total), cut into 3cm chunksrose 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
Instructions
STEP 1Soak 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
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