Tuna Kebabs with Salsa Verde
Servings: 12 kebabs
These Tuna Skewers with Salsa Verde are proof that simple ingredients can be spectacular. Made with our budget-friendly tuna off-cuts, they're quick to prepare and are guaranteed to be a hit at your next braai. It would work perfectly well with Swordfish too.Feed up to six people as a main or 12 as a starter.
Print Recipe
Ingredients
For the Salsa Verde
- 1 handful parsley leaves picked, discard the stems
- 1 handful coriander leaves picked, discard the stems
- 1 bunch rocket leaves
- 3-4 sprigs time strip the leaves, discard the woody stems
- 40 g anchovy fillets
- ¼ red onion roughly chopped
- 1 clove garlic roughly chopped
- juice of 1 large lemon or 2 limes
- ½ cup extra virgin olive oil
For the kebabs
- 1 kg Tuna cut into bite-size chunks (as even as you can get them)
- 2 T extra virgin olive oil
- 1 t ground cumin
- 1 t paprika
- 1 t black pepper
- 1 t garlic powder
- 2 t mixed dried herbs
- 1 t sea salt
- 2 pineapples cut into bite-size chunks (similar to the tuna)
- 1 red onion cut into pieces around the same size as the tuna and pineapple
Instructions
- Light the braai!
- For the salsa verde, put all the ingredients into a blender or use a stick blender until you get a smooth sauce.
- Mix the cumin, paprika, pepper, garlic powder, dried herbs and salt together.
- Coat the tuna chunks with the olive oil, then rub in the spice mixture.
- Assemble the kebabs (we used 4 chunks of tuna and interspersed with the onion and pineapple randomly).
- Braai the skewers for a few minutes (be careful not to overcook - they don't need much time at all - 5 mins MAX!)
- Serve straightaway or at room temperature.