Tangy Tuna Kebabs
Tuna with a kick!
200g/8oz tuna steaks
1 x garlic clove, peeled and crushed
1 x tsp grated, fresh root ginger
1 x tbsp dark soy sauce
1 x tbsp chopped, fresh coriander
1 x red pepper
1 x yellow pepper
2 x small potatoes
Cut the tuna steaks into 150mm cubes.
Place in a bowl and add the garlic, ginger and soy sauce.
Toss everything until the fish is evenly coated.
Cover with cling film and marinate for 3 hours in a refrigerator.
De-seed the peppers and cut them into 150mm square pieces.
Take the tuna out of the refrigerator and allow it to reach room temperature. Toss the fish in the marinade whilst it is warming.
Load the kebab skewers ensuring that a piece of potato is put on first, followed by alternate pieces of tuna and pepper. Put a second piece of potato as the last thing on the skewer. Gently push the two potatoes together so that the fish is gently squashed (this will prevent spinning on the skewer.
Cook the kebabs for around 5 minutes. (Make sure that you do not cook them for too long or they will dry).
When cooked, discard the potatoes.
If you would like to download or print a hard copy of this Tangy Tuna Kebabs recipe, just click the link below: