Tuna kebabs with brazil nut sauce
- 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
- 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
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.
- 2 g
- 1 %
- 51 g
- 73 %
- 26 g
- 52 %
- 29 %
- Sat. fat
- 9 g
- 45 %