Grilled tuna skewers with salsa verde

For the anchovy and herb salsa verde

• 1 bunch parsley leaves only – no stems
• 1 bunch cilantro leaves and small stems only
• 1 small bunch or 1 cup of arugula leaves
• 3-4 fresh thyme sprigs
• 1 ounce of anchovies about 5-6 filets
• ¼ red onion chopped
• 1 garlic clove crushed
• Juice of 1 large lime
• ½ cup olive oil

For the grilled tuna skewers

• ~1 ½ lb fresh tuna cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon lemon pepper
• 1 teaspoon garlic powder
• 2 teaspoon dried oregano
• 1 teaspoon salt
• 4 kumquats can also use pineapple cubes or cherry tomatoes
• Red onion pieces