Tuna Kebabs with Spicy Coleslaw

(Serves 4)

Ingredients

• 480g tuna steaks, cut into 2cm cubes

Marinade

• 1 Tablespoon of olive oil
• 3 Garlic cloves, crushed
• 1 Teaspoon ground paprika
• 1 Small chilli, deseeded and finely chopped
• 2 Tablespoons of chopped mint
• 2 Tablespoons of chopped parsley
• 2 Teaspoons of balsamic vinegar
• 2 Tablespoons of lemon juice

Spicy Coleslaw

• 1 Cup finely shredded green cabbage
• 1 Cup finely shredded red cabbage
• 1 Red onion, finely sliced
• 1 Long red chilli, finely sliced
• 4 Tablespoons of lime juice
• 2 Teaspoons of olive oil
• Handful of mint leaves

Method

1. Combine all marinade ingredients in a bowl. Add the tuna cubes and allow to marinate for 1 hour.
2. Thread the tuna onto skewers (if they are wooden they will need to be soaked in advance). Heat a large frying pan or grill plate over medium heat and spray with olive oil. Cook the tuna for one minute on each side. It should remain rare.
3. Combine all the salad ingredients in a large bowl. Serve with the tuna.