1 and ½ pounds fresh tuna*
1 t. cumin, 1 t. paprika
½ t. turmeric, ¼ t. cayenne pepper
4 garlic cloves, minced
½ c. coarsely grated onion
1 t. kosher salt, 1 t. freshly ground pepper
½ c. chopped fresh cilantro, ¼ c. chopped fresh parsley
¼ c. freshly squeezed lemon juice
3 T. extra virgin olive oil
Metal skewers as needed or bamboo skewers soaked in water for an hour
Lemon wedges and fresh parsley sprigs for garnish
Cut tuna into 1 ½ inch cubes. Reserve. In a blender or food processor, mix together the cumin, paprika, turmeric, cayenne, garlic, onion, parsley, lemon juice and olive oil. Put the tuna in a large plastic storage bag. Pour the marinade over the tuna and mix well. Marinate for two hours.
Start the grill and pre-heat. Divide the tuna and thread it onto the skewers. Set the brochettes on a platter until ready to grill. Reserve the marinade.
Grill the tuna over a medium hot fire, for 5 to 8 minutes. Turn every few minutes and brush with the marinade. Remove from the grill and place on a platter. Carefully remove the tuna from the skewers and arrange on a fresh serving piece. Garnish with lemons and parsley sprigs, if desired.
*This marinade also would work well with swordfish, cod and all kinds of poultry.