Mediterranean Tuna Steaks

The sizzle of meat hitting a hot grill has this wonderful therapeutic effect that wakes you up to the weekend. Grilling's especially great with a fish like tuna, with light seasonings and herbs to complement the rich flavour or dense texture of the fish. I've made a mediterranean inspired tuna chermoula with sumac and cilantro. The sumac can be replaced with fresh lime juice, but juice the fish after the cooking's done, as lemon juice gets quite bitter when heated. I also used a grill pan for the fish, so this can quite easily made indoors, but a charcoal grill would be ideal for the fish. Also, it should be served with something that can soak up the juices of the grill, like rice or pita.

Ingredients

• 200 g tuna filet, cut into bite sized pieces
• 1 tbsp sumac
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1tsp dried oregano
• 1 tbsp red wine vinegar
• 2 stalks of cilantro, chopped
• 1 capsicum, cut into square
• 1 tomato, quartered
• 1 cup cooked rice and lemon wedges to serve

Method

1. Mix the olive oil, vinegar, rosemary, oregano, garlic, cilantro, pepper, salt and sumac together to create a thick chermoula. Baste liberally over the tuna pieces and leave aside for an hour to marinate.
2. Clean and oil two skewers and oil a grill pan. Thread the tuna pieces, capsicum and tomato pieces in sequence on the skewer. Baste the skewered meat with the remaining chermoula.
3. Heat the grill pan on high heat and place the skewers on the pan.
4. Cook once on both sides and then lower the heat to medium. Cook it evenly on all four sides.
5. Remove the pan from the heat, add the remaining chermoula and rice. Toss the rice around and create a bed of the rice on a plate. Loosen the meat and serve up on the skewer with lemon wedges.