Tuna brochettes with fennel, lime and sumac (a Maroque recipe)

These citrusy tangy fish kebabs lift your palate.

4 tuna steaks cut into about 3cm cubes, too small and they fall off the skewer 2 limes 1/2 tsp chilli powder 1 tsp fennel seeds, lightly roasted and crushed 1 tsp sumac 2 tbsp good olive oil

1. Grate the lime peel and add to a bowl with the juice, oil, fennel seeds, chilli and sumac.  Mix well and add a little salt.

2. Add the tuna and coat well.  Leave to stand for about an hour.

3. Thread the salmon chucks onto metal skewers and barbeque, turning as needed until just done.

Serves 4 to 6 as part of a mixed selection

printed from www.maroque.co.uk