Tuna Skewers with Grain Salad

Ingredients

• 80 g roasted wheat (freekeh)
• 80 g spelt
• 60 g red rice
• Salt
• 50 g quinoa
• 800 g tuna steak
• 3 tsp harissa paste
• 1 tsp cumin seeds
• 4 Spring Onions
• 1 cucumber
• 5 g mint leaves (1 handful)
• 5 g parsley (1 handful)
• 1 lemon
• 4 tbsp olive oil
• Pepper
• 150 g Greek yogurt

Instructions

1. 1.

   Soak wooden skewers in water.

2. 2.

   Cook freekeh, spelt and rice in double the amount of boiling salted water for about 25 minutes over low heat. Then add quinoa and cook for another ~15 minutes.

3. 3.

   Meanwhile cut tuna into about 16 equal pieces. Thread two pieces onto each skewer. Brush fish with 2 tsp harissa paste and let sit for ~10 minutes.

4. 4.

   Coarsely crush cumin seeds in a mortar. Wash, trim and slice spring onions into thin rings. Wash cucumber, peel, quarter lengthwise, remove seeds, cut flesh into cubes. Rinse herbs, pat dry and roughly chop. Halve lemon and squeeze juice.

5. 5.

   Drain grain mix, rinse under cold water and drain well. In a bowl combine with cumin, spring onions and cucumber. Add herbs, lemon juice and olive oil; season with salt and pepper.

6. 6.

   Grill tuna skewers over high heat for 1–2 minutes on each side. Plate grain salad on bowls and top with grilled skewers. Mix remaining harissa into Greek yogurt and serve alongside.