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Seafood

Hot & Sour Tuna Kebabs

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SERVES 2
DIFFICULTY easy
PREP TIME 10 minutes
BRAAI TIME 5 minutes
RATING

Nothing beats the taste of freshly caught tuna. The beauty of fresh seafood is that you need to do very little to it to make it taste delicious. These are zesty tuna kebabs with a bit of a bite and they are ideal for warm evenings when you don’t want to eat anything too heavy. Add a glass of great white wine and you’ll be golden.


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METHOD

  1. Place the cubed tuna, and all the ingredients (except for the lemongrass and sesame seeds) in a large bowl.
  2. Mix it around so that the tuna is coated in all those delicious flavours.
  3. Cover the bowl and leave in the fridge to allow for the flavours to develop – about an hour should do the trick.
  4. Just before you’re ready to cook, cut the lemon grass into skewers. (If you can’t get your hands on lemon grass, just use normal skewers.)
  5. Once you’ve skewered the tuna, roll the kebabs in sesame seeds.
  6. The rule of fresh tuna: never overcook it – aim for about 30-60 seconds a side over moderate to high heat.
  7. The tuna must be sealed on the outside but still lovely and pink on the inside.

INGREDIENTS

a big chunk of Yellow Fin Tuna, cubed

Sesame Oil

Peanut Oil

Lemon

Lime

a couple of Garlic Cloves, crushed

a big thumb of Ginger, roughly chopped

1 Red Chilli, roughly chopped

a pinch of Dried Chilli Flakes

a small handful of Fresh Mint, chopped

Sesame Seeds

Lemongrass

a big chunk of Yellow Fin Tuna, cubed

Sesame Oil

Peanut Oil

Lemon

Lime

a couple of Garlic Cloves, crushed

a big thumb of Ginger, roughly chopped

1 Red Chilli, roughly chopped

a pinch of Dried Chilli Flakes

a small handful of Fresh Mint, chopped

Sesame Seeds

Lemongrass

  1. Place the cubed tuna, and all the ingredients (except for the lemongrass and sesame seeds) in a large bowl.
  2. Mix it around so that the tuna is coated in all those delicious flavours.
  3. Cover the bowl and leave in the fridge to allow for the flavours to develop – about an hour should do the trick.
  4. Just before you’re ready to cook, cut the lemon grass into skewers. (If you can’t get your hands on lemon grass, just use normal skewers.)
  5. Once you’ve skewered the tuna, roll the kebabs in sesame seeds.
  6. The rule of fresh tuna: never overcook it – aim for about 30-60 seconds a side over moderate to high heat.
  7. The tuna must be sealed on the outside but still lovely and pink on the inside.

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