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Seared tuna skewers with zucchini, chilli and mint salad

Name: Seared tuna skewers with zucchini, chilli and mint salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 garlic clove, thinly sliced; 1/2 cup (125ml) extra virgin olive oil; Grated zest of 2 lemons, plus 1/4 cup (60ml) lemon juice; 600g fresh tuna fillet, cut into 3cm cubes; 250g vine-ripened cherry tomatoes; 1 teaspoon caster sugar; 4 large zucchini (about 750g), coarsely grated; 1 teaspoon dried chilli flakes; 2 tablespoons finely chopped mint; 2 tablespoons pine nuts, toasted

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Seared tuna skewers with zucchini, chilli & mint salad

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by Phoebe Wood

Oct 02, 2015

Throw out the rule book to midweek cooking and try out some more creative combinations like this seared tuna skewers with zucchini, chilli and mint salad.

1 garlic clove, thinly sliced
1/2 cup (125ml) extra virgin olive oil
Grated zest of 2 lemons, plus 1/4 cup (60ml) lemon juice
600g fresh tuna fillet, cut into 3cm cubes
250g vine-ripened cherry tomatoes
1 teaspoon caster sugar
4 large zucchini (about 750g), coarsely grated
1 teaspoon dried chilli flakes
2 tablespoons finely chopped mint
2 tablespoons pine nuts, toasted

Method

1.

Preheat oven to 200°C. Soak 4 wooden skewers in boiling water for 10 minutes. Combine the garlic, 2 tablespoons oil, half the lemon zest and plenty of salt and pepper in a bowl. Add the tuna, toss to combine, then cover and place in the fridge to marinate for 15 minutes.
2.

Meanwhile, place tomatoes on a baking tray and drizzle with 1 tablespoon oil. Bake for 8-10 minutes until starting to soften.
3.

Preheat a chargrill pan or barbecue to high. Thread marinated tuna onto soaked skewers and cook for 1-2 minutes on each side for rare, or until cooked to your liking.
4.

Whisk sugar, lemon juice and remaining zest and oil together, then toss with the zucchini, chilli, mint and pine nuts. Serve with the tuna skewers and tomatoes.