Tangy Tuna Kebabs

Tuna with a slight tang. Very healthy. Even children like them.

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Ingredients

200 g	tuna steak, fresh
1	garlic clove, peeled and crushed
1 tbsp	dark soy sauce
1 tsp	freshly grated ginger
1 tbsp	coriander leaves, fresh and chopped
1	red bell pepper
1	yellow bell pepper
1	potato, red skinned (not for eating)

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 5 min / Grade of difficulty: easy / Calories per portion: 195 kcal

Cut a red skinned potato into 4 quarters (not for eating). Cut the tuna steaks into 150mm cubes. Place in a bowl and add the garlic, ginger, coriander and soy sauce. Toss everything until the fish is evenly coated. Cover with cling film and marinate for 3 hours in a refrigerator. Seed the peppers and cut them into 150mm square pieces. Take the tuna out of the refrigerator and allow it to reach room temperature. Mix the fish in the marinade whilst it is warming.

Best results are from a charcoal fired, motorised rotisserie BBQ, however, if you are using a regular BBQ, soak two wooden skewers for 30 minutes in water before cooking. Load the kebab skewers, ensuring that a piece of potato is put on first, followed by alternate pieces of tuna and pepper. Put a second piece of potato as the last thing on the skewer. Gently push the two potatoes together so that the fish is gently squashed (this will prevent spinning on the skewer). Use any remaining marinade to coat the kebabs. Cook the kebabs for around 5 minutes on a kebab rotisserie. To cook on a normal BBQ, turn the kebabs frequently. Make sure that you do not cook them for too long or they will dry. When cooked, discard the potatoes.

Serve on a bed of rice and accompany with a salad of your choice.