Instructions: Cut the tuna into 1 inch cubes.

With a mortar and pestle, or in a blender or food processor, mix together the cumin, paprika, turmeric, cayenne, garlic, onion, salt, pepper, coriander, parsley, lemon juice, olive oil and 1 tablespoon of water. Pour over the tuna and mix well. Leave to marinate for 2 hours.

Heat the griddle pan, grill or barbecue.

Divide the tuna into 12 parts and thread the tuna onto the fresh rosemary skewers. Set the tuna skewers on a platter until ready to grill. Reserve the marinade.

Grill the tuna skewers over a medium-hot barbecue or grill for 5 to 8 minutes, turning every few minutes and brushing occasionally with the marinade. Remove from the heat and place on the platter. Garnish with lemon wedges and serve immediately.

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