Marinated Tuna Kebabs

I grew some fennel in the garden this summer, but only one of them grew into a proper fennel bulb, and it was huge! I used it in these kebabs and also in a delicious risotto. It worked really well with the tuna and lemon flavours. I served the kebabs with ratatouille and rice and toasted orzo mix.

Marinated Tuna Kebabs (adapted from Australian Women's Weekly Greek)

(Serves 4)

1kg tuna

for the marinade

1/2 cup fresh parsley sprigs

1/3 cup fresh coriander leaves

3 cloves garlic, bruised

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp sweet paprika

1 tsp ground coriander

125ml lemon juice

60ml olive oil

1 tsp grated lemon rind

Cut tuna into 3cm cubes.

Blend or process all ingredients for the marinade until smooth.

Combine tuna and marinade in a large bowl, mix well, cover and put in the fridge over night.

Thread the tuna onto 8 skewers, grill until cooked as desired, turning once during cooking. Serve with lemon wedges.