Coriander & lime tuna kebabs
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 6 skewers |
Ingredients
- pinch salt
- 70 ml canola oil
- large pinch pepper
- 1 onion
- 30 g coriander leaves
- 2 tbsp coriander seeds
- 30 ml lime juice, freshly squeezed
- 1 limes, zested
- 360 g tuna
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Cooking Instructions
- Cut the tuna in to 2cm cubes.
- Place the coriander seeds into a dry pan on the stove and toast the seeds until there natural aroma is released.
- In a spice blender or mortar and pestle, crush the coriander seeds coarsely.
- Place all remaining ingredients into a food processer and blend until you have a chunky paste.
- Pour marinade over 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 at it cooks. Discard the rest of the marinade.
- Remove from the heat and serve immediately, garnish with lime wedges and coriander leaves.
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