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Barbecued tuna in chermoula
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Chermoula is a Moroccan paste made from fresh chilli, cumin, paprika, coriander and olive oil; it's also great with prawns, salmon and sardines.
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Ingredients
1 red chilli, finely chopped
1 cup coriander leaves, chopped
1 tsp ground coriander
2 tsp ground cumin
1 tsp paprika
3 tbsp olive oil
1 clove garlic, chopped
salt
4 pieces of tuna
juice of 1 lemon
Method
Combine the chilli, herbs and spices, olive oil and garlic in a bowl and add a little salt.
Marinate the tuna, prawns or whatever fish you have chosen for 10 minutes then barbecue.
To serve
Finish with a squeeze of lemon juice and serve.
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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