Coriander & lime tuna kebabs
INGREDIENTS
- 360g tuna
- 2 limes zest
- 30ml lime juice, freshly squeezed
- 1 tbsp coriander seeds
- 30g coriander leaves
- 70ml canola oil
- 30g onion
- Large pinch pepper
- Pinch of salt
METHOD
Cut the tuna into 2cm cubes.
Place the coriander seeds in a dry pan on the stove and toast the seeds until their natural aroma is released. In a spice blender or mortar and pestle, crush the coriander seeds coarsely.
Place all remaining ingredients and the coriander seeds in a food processor and blend until you have a chunky paste.
Pour the marinade over the tuna cubes and leave for at least 20 minutes, then remove from the marinade and skewer onto bamboo cocktail skewers.
Warm up a grill pan and sear the tuna on all sides until they are golden brown. Brush with a bit of marinade as it cooks. Discard the rest of the marinade.
Remove from the heat and serve immediately.
Garnish with lime wedges and coriander leaves.
Serves: 6, Preparation time: 30min, Cooking time: 1min
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