Ingredients

Tuna kebabs

350 g fresh tuna
1 chilli pepper
1 cm root ginger, finely grated
1 shallot, finely chopped
½ dl olive oil
1 tsp paprika
½ tsp ground cumin
½ tsp cinnamon
½ tsp turmeric
skewers / cocktail sticks

Brazil nut sauce

75 g salted Brazil nuts (in mix)
4 cloves of garlic
30 g fresh coriander
1 dl olive oil
1 tbsp (sherry) vinegar or lemon juice
1-2 tbsp cold water
salt and freshly ground pepper

More information about brazil nuts >

Nutritional values

Kcal

575

29%

Protein

26g

52%

Fats

51g

73%

Sat. fat

45%

Carbs

Did you know...

Buy just what you need: between 43 and 60 kilograms of food per person is thrown away annually.

Starter

25 min

Tuna kebabs with brazil nut sauce

Preparation

Cut the tuna in into chunks of about 2 to 3 cm.
Remove the seeds from the chilli pepper and slice it into rings. In a large bowl, mix the chilli pepper, ginger, shallot, olive oil, paprika, cumin, cinnamon and turmeric. Mix in the tuna blocks.
Cover the bowl and let the tuna marinate for approx. 20 min. in the refrigerator. Stir the mixture once during this time.
In the meantime, prepare the Brazil nut sauce.
Purée the Brazil nuts, garlic cloves and the coriander using the hand blender.
Gradually pour in the olive oil and vinegar / lemon.
Add a little water to give the sauce the correct consistency. Add salt and pepper to taste. Take the tuna from the refrigerator and thread the chunks onto the skewers / cocktail sticks. Grill the kebabs approx. 7 min. until they are cooked golden brown. Serve with the Brazil nut sauce.

Rate this recipe: