|
Seared Tuna Skewers with Zucchini & Mint Salad |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 15 mins |
Cooking 10 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
1/5 cup (125ml) olive oil
grated zest of 2 lemons, + 1/4 cup (60ml) lemon juice
600g fresh tuna fillet, cut into 3 cm cubes
250g vine-ripened cherry tomatoes
1 tsp caster sugar
4 large zucchini, coarsely grated
2 tbsp finely chopped mint
2 tbsp pine nuts, toasted
|
|
-
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.
-
Meanwhile, place tomatoes on a
baking tray and drizzle with 1 tablespoon oil. Bake for
8-10 minutes until starting to soften.
Preheat a char grill 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.
-
Whisk sugar, lemon juice and
remaining zest and oil together, then toss with the
zucchini, mint and pine nuts. Serve with the tuna skewers
and tomatoes.
|
|
DAILY
DINNERS 
