Entrées|Lunch|Summer Favorites

Tuna Kebabs with Cranberry and Lime Glaze

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Ingredients

  • 1/2 cup dried cranberries
  • 3/4 cup water
  • Juice of 2 limes
  • Sea salt and black pepper
  • 4 tuna steaks, approximately 2 lbs. in total
  • 4 handfuls of rocket greens
  • 2 cups of green beans, trimmed and steamed

Instructions

  • Soak eight small bamboo kebab sticks in water for about 10 minutes to prevent the kebab stick from burning during cooking.
  • In a small saucepan, heat the cranberries and water to a gentle boil, cover the pan and reduce the heat to simmer for 15 minutes until the berries are soft and plump. Transfer the cranberries to a food processor and add the lime juice and seasoning and blend together to make a smooth jam like paste.
  • Cut the tuna into chunks approximately 2.5cm thick and thread the chunks through the kebab sticks allowing approximately 4 pieces per stick.
  • Brush each kebab with the glaze.
  • Heat a grill pan or BBQ and lay a piece of baking paper over the hot plate.
  • Reduce the heat slightly and place the kebabs onto the baking paper. Brush some more glaze over the kebabs while they cook on one side for about a minute. Turn the kebabs, brush on some more glaze and cook for a further minute. Continue until they have cooked evenly on all sides. After approximately 6 minutes, when the tuna is still a little pink in the middle, remove the kebabs, cover with foil and allow them to rest. Serve the kebabs with the remaining cranberry glaze on a bed of rocket with steamed green beans drizzled in a good quality olive oil.