Barbecued tuna in chermoula

Barbecued tuna in chermoula
Barbecued tuna in chermoula Photo: Jack Sarafian

Chermoula is a Moroccan paste made from fresh chilli, cumin, paprika, coriander and olive oil; it's also great with prawns, salmon and sardines.


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


4 pieces of tuna

juice of 1 lemon


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.