Carolyn Bate

1kg tuna, cut into 25mm cubes
A bunch of parsley and coriander
4 cloves garlic and 4 dried chillies
1 tbsp paprika (Spanish smoked is fine)
1 tbsp cumin, ground
1 tsp turmeric (fresh or ground)
100ml lemon juice
300ml extra virgin olive oil (EVOO).

Put herbs and spices and half the juice and EVOO into a blender and pulse to combine. Add the rest of the juice and oil until you have a pourable consistency. Add salt and pepper to taste.
This Chermoula can be stored in a sterilised jar (always cover with EVOO so that no air comes in contact) for many months.
Thread the tuna onto skewers. Set the brochettes on a platter and spread a small amount of Chermoula over them.
Grill the tuna brochettes over a medium hot fire for 5-8 minutes, turning every few minutes and brushing with the Chermoula.