Grilled Tuna Skewers with Chermoula Sauce
With origins in Moroccan cuisine, Chermoula Sauce is an easy and flavorful way to boost the flavor of grilled seafood, chicken and even veggies.
Servings: 4 servings
Calories: 443kcal
Ingredients
For the Tuna
- wooden skewers for grilling
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp minced garlic
- ½ tsp kosher salt
- ½ tsp ground cumin
- ½ tsp dried thyme
- ¼ tsp black pepper
- 24 oz. tuna steaks cut into 1¼” cubes
- couscous or rice for serving
- vegetable oil for grilling
For the Chermoula Sauce
- ¾ cup chopped Italian parsley
- ½ cup chopped cilantro
- ¼ cup olive oil
- 2 Tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp minced garlic
- ½ tsp kosher salt
- ½ tsp ground coriander
- pinch cayenne pepper
Instructions
- Place wooden skewers in a large bowl of water to soak for at least 30 minutes.
- Using a large ziptop bag, add olive oil, lemon juice, garlic, salt, cumin, thyme and pepper. Add cubed tuna, turning several times to coat. Seal bag and refrigerate for up to 30 minutes.
- Cook couscous or rice as desired; set aside.
- Meanwhile, add all of the ingredients for the chermoula sauce to a small food processor or mini-chopper; pulse until smooth. Set chermoula aside.
- Preheat grill to medium-high heat (~375°F).
- Remove tuna from bag and thread onto skewers.
- Brush grill grates lightly with vegetable oil (to prevent sticking). Grill tuna for 3-4 minutes, turning halfway through, or until tuna reaches desired doneness.
- Divide cooked couscous or rice onto plates. Top with skewered tuna. Spoon chermoula sauce over tuna before serving.
Nutrition
Calories: 443kcal | Carbohydrates: 3g | Protein: 41g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 658mg | Potassium: 522mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5042IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 3mg
