Chermoula Tuna skewers

This is a light, yet filling dish – perfect for lunch or mid week supper.

Serves 2



  • Chermoula:
  • Large bunch of coriander
  • 4 cloves of garlic
  • 1/2 teaspoon of chilli flakes (or to taste)
  • 2 tablespoons of smoked paprika
  • 1 teaspoon of cumin
  • 1/2 teaspoon ground ginger
  • Juice from 1 lemon
  • 1 teaspoon of salt
  • 3 tablespoons of smoked rapeseed oil
  • For the bean smash:
  • 400g cooked butter beans
  • 4 sprigs of dill, finely chopped
  • 1 tablespoon of garlic oil
  • 1 teaspoon of black sesame seeds
  • 1 teaspoon of dried ground seaweed (optional)
  • For the Kebabs:
  • 2 tuna steaks, cubed
  • 18 red cherry tomatoes


Blend all of the above and season to taste

For the bean smash:
Place the cooked beans in a bowl and roughly mash with a fork
Add the rest of the ingredients and season to taste with salt an pepper

For the Kebabs:
Marinate the tuna and tomatoes in the chermoula for 20 minutes at room temperature
Thread onto skewers with the tomatoes
Grill for 5-10 minutes or until cooked and serve on top of the bean smash, pouring any juices from the tray over the fish