Tuna Skewers with Cherry Tomatoes & Salsa

Recipe by Sarah Traube

You will not be disappointed! It also makes an excellent appetizer - just reduce cut the skewers in half and do a couple of chunks of tuna and a couple of tomatoes.”

INGREDIENTS

For Tuna Skewers:

3 tuna steaks, cut into 3cm cubes

1 tbsp mixed dried herbs

1 punnet cherry tomatoes, halved

2 slices of lemon, cut into wedges

oil spray

For Salsa:

2/3 cup chopped cucumber

1/4 cup finely chopped red onion

1/4 cup chopped fresh cilantro

2 tablespoons fresh lemon juice

2 tablespoons for extra virgin oil

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon kosher salt 1

avocado, pitted, peeled and chopped

2 lemon wedges

DIRECTIONS

To Make Tuna Skewers: Soak 12 bamboo skewers in cold water for 20 minutes to prevent the skewers from burning. Sprinkle the tuna with the herbs.

Drain the skewers. Preheat a chargrill or barbecue grill on medium-high heat. Alternately thread the tuna and tomato onto the skewers, finishing with one wedge of lemon.

Lightly spray grill with oil spray to grease. Cook skewers on preheated grill, turning regularly, for 4-5 minutes or until cooked to your liking.

Transfer skewers to a large serving plate and serve with a simple salad.

To Make Salsa: In a medium bowl combine the cucumber, onion. Cilantro. Olive oil, lemon juice, pepper flakes and the salt. Gently stir in the avocado.

Divide the avocado mixture between 2 plates, place the skewers alongside, and squeeze the the lemon over the tuna and tomatoes.