Chermoula - Marinated Grilled Tuna on Tabbouleh

MMMMM-------------------------TABBOULEH------------------------------ 3 oz Burghal; soaked in boiling ; water for 1/2 hour ; then drained and ; squeezed dry Salt and pepper 2 Lemons; juice of 3 fl Extra virgin olive oil 8 tb Flat leaf parsley; finely -chopped 3 tb Mint; finely chopped 1 bn Spring onions; washed and -chopped 2 Plum tomatoes; seeded and -diced Marinade: Put into the blender the chillies, cumin, paprika, balsamic vinegar, aged red wine, coriander, harissa, garlic and parsley. Add to the mixture the extra virgin olive oil. Take the tuna and slice off the skin and then cut the fish into chunks, or cubes for scouring. The tuna can then be placed onto the barbecue to be chargrilled for 2 minutes on each side. Tabbouleh salad: Squeeze the juice of 2 lemons and olive oil over the soaked burghal and mix together. Leave this to stand for 30 minutes and then add the parsley and spring onions. Season and top with tomatoes. Pour the tuna marinade on top of the tuna and serve with the tabbouleh salad.