Serves 6

• 1-1/2 lbs fresh tuna, cut into one inch cubes 2 cloves garlic, minced 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cayenne
• 1/4 cup chopped cilantro 1/4 cup chopped Italian parsley 3 tbsp olive oil
• 1/4 cup fresh lemon juice Salt & Pepper to taste Zest of 1 lemon
• 4 oranges, cut into small wedges 3 zucchini, sliced 1/4 inch thick

1. Mix together the cumin, paprika, turmeric, cayenne, garlic, cilantro, parsley, lemon juice, olive oil, salt & pepper and lemon zest.

2. Pour over the tuna cubes and marinate, preferably at least 2 hours, but no more than 6.

3. Divide the tuna onto the wooden skewers—that have been soaked in water—mixing with the zucchini and orange wedges.

4. Grill the skewers over medium high heat for 6-8 minutes, turning occasionally and brushing with the leftover marinade.

5. Serve hot or cold

Recipe courtesy of Chef Eric Jenkins

About Wild Albacore Tuna

Troll-Caught Albacore Tuna Recipes

• Grilled Curried Albacore Cakes
• Albacore in Puttanesca Sauce
• Moroccan Tuna Skewers with Zucchini and Oranges
• Thai Style Albacore with Lemongrass and Mushrooms
• Salade Nicoise Sandwiches