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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