1 1/4 lbs fresh tuna
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne
2 cloves garlic, minced or pressed
1/4 cup onion, finely minced
1/2 tsp sea salt
Freshly ground pepper
1/4 cup fresh parsley, chopped
1/4 cup lemon juice
3 Tbsp olive oil
1 Tbsp water
12 bamboo skewers (4 to 5 inches long), soaked in
water for 30 minutes
Lemon wedges

Cut the tuna in one inch cubes and refrigerate. In a
food processor fitted with a steel blade, combine the
cumin, paprika, turmeric, cayenne, garlic, onion,
salt, pepper, parsley, lemon juice, olive oil and
water. Process until smooth. Pour mixture over tuna
and refrigerate for two hours.

Start charcoal grill. Divide the tuna into 12 parts
and thread onto the skewers. Place on platter until
ready to grill (up to 4 hours, if refrigerated).
Reserve marinade.

Grill the tuna brochettes over a medium-hot fire for
5-8 minutes, turning every two minutes and brushing
with the reserved marinade. When cooked to desired
doneness, remove skewers to platter and garnish with
lemon wedges. Serve immediately. 6 servings.